{soups-salads-and-salad-dressings} Pasta & Sun-Dried Tomato Salad Recipe

 

Pasta & Sun-Dried Tomato Salad Recipe


The beauty of orzo pasta is that it can be served warm or cold; an ideal dish for casual picnics and cook-outs.

This recipe is:





    Prep: 20 min.
    Cook: 15 min.
    Yield: 8 Servings


Ingredients

    1 can (49 ounces) reduced-sodium chicken broth
    1 package (16 ounces) orzo pasta
    1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
    1 garlic clove, minced
    3/4 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup shredded Parmesan cheese
    4 fresh basil leaves, thinly sliced
    Optional toppings: crumbled feta cheese and canned garbanzo beans


Directions

    In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
    Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
    Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired. Yield: 8 servings.


Originally published as Pasta & Sun-Dried Tomato Salad in Taste of Home August/September 2012, p32






             Beth Layman  :)


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