I have to give my sister credit for this one. She made this for our cousin's baby shower a long time ago and it was awesome. Unfortunately (or fortunately?) it's the type of pasta dish that you can't stop eating. For example, I just finished making the salad and was waiting for the oven to pre-heat for the rest of the meal to go with it, but I had this issue with continuously coming back for a bite or two. Well, let's just say I probably ate more the of salad in passing than I had with dinner.
My favorite way to eat this is right away while the ingredients are still lukewarm. But it's also great refrigerated. Just be warned, the longer you refrigerate this, the more likely the sun-dried tomatoes are going to bleed onto the pasta giving it dark spots (it still tastes the same - it just looks a little less appealing).
1 cup orzo pasta
1/2 can artichoke hearts, drained and chopped
1/2 C. re-hydrated sun dried tomatoes, chopped
1 small can black olives, chopped
3 Tbsp. finely chopped red onion
1/4 C. chopped fresh basil
2 oz. feta cheese
1/4 C. olive oil
2 Tbsp. lemon juice (1 whole lemon, juiced)
1 1/2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar
Cook 1 cup orzo, drain, and set aside. Whisk together dressing ingredients and then add it to the pasta while it's still warm. Stir in the remaining ingredients. Enjoy.
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!