Ingredients Jump to Instructions ↓

  1. 1 cup orzo pasta

  2. 1 (14 ounce) can artichoke hearts, drained and quartered

  3. 1/2 cup sun-dried tomatoes, cut into strips (not packed in oil)

  4. 1 yellow bell pepper or orange bell pepper, cut into strips (capsicum)

  5. 1/2 small red onion, diced

  6. 15 kalamata olives, pitted and halved

  7. 1/2 jalapeno pepper, minced

  8. 1/4 cup fresh parsley or fresh basil, chopped

  9. 1 garlic clove, minced

  10. 2 ounces feta or goat cheese, crumbled

  11. 2 tablespoons parmesan cheese, grated

  12. 1/2 teaspoon salt (to taste)

  13. 1/4 teaspoon pepper (to taste)

  14. 1 (2/3 ounce) package good seasons Italian salad dressing mix

  15. 1/4 cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly)

  16. 1 teaspoon sesame oil or olive oil

  17. 1/2 cup water, plus

  18. 3 tablespoons water

Instructions Jump to Ingredients ↑

  1. Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.

  2. Add other ingredients up to Italian dressing mix and toss gently with a large spoon.

  3. Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.

  4. Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.


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