Side Pannel
Italian Orzo Salad
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Serves: 14 Cups
Italian Orzo Salad
- Recipe Submitted by recipe queen on 03/23/2014
Category: Italian, Salads
Ingredients List
- 12 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 1-1/2 cups uncooked orzo pasta
- 6 ounces marinated artichoke hearts, undrained and chopped
- 1 red bell pepper, chopped
- 1/2 cup finely chopped red onion
- 1/2 cup halved pitted kalamata olives
- 2 tablespoon fresh thyme, chopped (use lemon thyme if you have it in your garden)
- 1 tablespoon capers, drained
- 1/2 cup bottled vinaigrette
Directions
1. In a large saucepan, bring 2 quarts of water to a boil over high heat.
2. Add beans to boiling water, and cook for 3 to 4 minutes, or until crisp-tender; drain.
3. Cook pasta according to the package directions or until just tender.
4. Drain, and rinse with cold water. In large bowl combine the cooked beans, cooked pasta, artichoke hearts with marinade, bell pepper, red onion, olives, thyme, capers, and vinaigrette. Toss to coat.
5. Cover, and chill for at least 4 hours or up to 24 hours before serving.
2. Add beans to boiling water, and cook for 3 to 4 minutes, or until crisp-tender; drain.
3. Cook pasta according to the package directions or until just tender.
4. Drain, and rinse with cold water. In large bowl combine the cooked beans, cooked pasta, artichoke hearts with marinade, bell pepper, red onion, olives, thyme, capers, and vinaigrette. Toss to coat.
5. Cover, and chill for at least 4 hours or up to 24 hours before serving.
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