Thursday, September 6, 2012

Mediterranean Orzo Pasta Salad

Where the flavors of Italy and the Mediterranean meet and create happiness in your mouth.
1 lb dried Orzo pasta
1 cup mozzarella cheese pearls
½ cup sliced Kalamata olives
1/3 cup diced sun dried tomatoes
1 large bunch of basil, chopped
2 green onion sprigs, chopped
1/3 cup minced Italian flat leaf parsley
¼ cup extra virgin olive oil (EVOO)
1 Tbsp white wine vinegar
Juice from one lemon
Salt and pepper, to taste
Cook Orzo according to directions on packaging; cook until al dente. Set aside and allow to cool.
In a small bowl, combine marinade ingredients and whisk together; set aside. 
Toss cooled Orzo pasta with remaining ingredients. Add marinade and mix together until well combined.
Helpful hint: For a more flavorful pasta, make this dish a day ahead to allow the flavors to marinate overnight. 
·         Substitute the sun dried tomatoes for halved fresh cherry tomatoes
·         Substitute the  marinade for a pesto sauce

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