Mediterranean Lemon Pasta Salad - Just Dutch Oven Recipes


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Mediterranean Lemon Pasta Salad

8 oz Orzo; uncooked
10 Sun-dried tomatoes; dry packed
1/2 tb Roasted Garlic Butter w/Olive Oil Or alternative
2 c Chopped green bell pepper and/or other color peppers
1 c Chopped onion
1/2 tb Dried Italian seasoning
14 oz Oil-free artichoke hearts; quartered
1 1/2 oz Pitted black olives; halved

Additions:
1 1/2 c Chopped tomatoes
1/2 c Chopped cucumber
1/4 c Finely chopped fresh parsley
2 tb Fresh lemon juice
1/4 ts Salt; or to taste
Belgian endive; to serve
Fresh flat-leaf parsley; to garnish

MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside.

Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.

Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently. Cool completely. Recipe can be made ahead to this point; cover and refrigerate (a day or two).

Add the remaining ingredients, except the endive. Toss. Cover and refrigerate at least 1 hour to blend the flavors.

To serve: garnish with endive and additional parsley; or serve on a bed of endive leaves garnished with parsley.