Artichoke Orzo And Sun Dried Tomato Salad Food

ORZO TOMATO ARTICHOKE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
• Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
• Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

ORZO WITH SUN-DRIED TOMATOES

Steps:

• Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes (not oil-packed) and parmesan, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

ORZO W/SUN-DRIED TOMATOES & ARTICHOKE HEARTS RECIPE - (4.2/5)

Steps:

• Convection Oven Preparation Pre-heat Oven to 350 degrees on any setting. (If roasting meat or poultry, use whatever function the meat uses, if cooking alone, you may use bake) Use an oven and stove top proof pan (Dutch Oven). Heat Olive Oil in pan over medium heat...saute onions and garlic until just soft. Add 1/2 cup of liquid, pasta and seasoning...stir over medium heat for about 5 minutes. Add rest of ingredients and bring to a boil. Cover and cook in oven for 30 minutes...uncover and stir at 25 minutes...continue cooking uncovered. Remove from oven and fluff with a fork...be sure liquid has been absorbed...add garnish if desired.

SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS

Steps:

• In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
• With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about 3/4 cup of vinaigrette. Set aside.
• Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
• While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
• Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
• Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
• When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.

ARTICHOKE ORZO PILAF

Steps:

• In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

ARUGULA SALAD WITH ARTICHOKES, OLIVES & SUN-DRIED TOMATOES

Steps:

• Mix the dressing in a bowl.
• Place the arugula in a serving dish.
• Scatter the artichokes, sun-dried tomatoes and olives over the arugula.
• Drizzle the dressing over the salad and serve immediately

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD

Steps:

• 1. Cook orzo according to package directions. Rinse and set aside.
• 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
• 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
• 4. Sprinkle feta over salad and lightly toss.
• 5. Serve and enjoy!

ORZO WITH EVERYTHING

Steps:

• Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.