This was originally part of a larger pork tenderloin recipe, but I quickly realized I was making the pork as an excuse to eat the orzo salad. So now it gets its own entry!
Italian
Orzo Salad
serves 6
Boil until al dente:
8 oz. orzo pasta
Dressing:
1/8 c. olive oil
1/8 c. lemon juice
zest of 1 lemon
1 clove garlic,
minced
1 tsp. rosemary, minced (I use dried)
salt &
pepper to taste
Combine:
cooked orzo
dressing
1 large tomato,
diced
1/3 c. kalamata
olives, chopped
1/4 c. fresh
basil, shredded
Orzo is a very small pasta the size and shape of large grains of rice. It's a great base for pasta salads, and is also a good choice in soup.
I like to chiffonade my basil for this recipe:
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