Not your typical pasta salad; it's better:D I got it from a coworker and I tweaked it at home. It came out so well I thought I would post it. Its popularity at work was due to adding dressing sparingly. Start with a quarter cup, then taste and adjust if you think it's necessary. I've included instructions for a low-fat Italian dressing that I made with an envelope of Good Seasons Italian dressing mix. If you're not concerned about your fat intake, you can follow package directions (or use your favorite Italian dressing). I was able to make this in 20 minutes by cutting veggies while orzo was cooking and served it as a one dish meal. A good pot luck dish too (can be doubled easily).
- add 1/2 cup sun-dried tomatoes, cut into strips (not packed in oil)
- add 1/2 teaspoon salt (to taste)
- add 1/4 cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly)
- add 1 (14 ounce) can artichoke hearts
- add 1/2 small red onion
- add 15 kalamata olives
- add 2 tablespoons parmesan cheese
- add 1 teaspoon sesame oil or olive oil
- add 1/4 teaspoon pepper (to taste)
- add 1/2 cup water
- add 1/2 jalapeno pepper
- add 3 tablespoons water
- add 1 yellow bell pepper or orange bell pepper, cut into strips (capsicum)
- add 2 ounces feta or goat cheese
- add 1/4 cup fresh parsley or fresh basil
- add 1 (2/3 ounce) package good seasons Italian salad dressing mix
- add 1 garlic clove
- add 1 cup orzo pasta
- Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
- Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
- Combine the vinegar with 3 tablespoons water.Add Italian dressing mix and shake well.Add oil and rest of water and shake well.Measure out a quarter cup, pour over salad and toss gently.
- Taste and add more dressing (a little at a time) if desired.Can be served immediately, at room temperature or chilled.