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Mediterranean Lemon Pasta Salad



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  • Cooking Time: N/A

Mediterranean Lemon Pasta Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

PER SERVING: Calories 280; Protein 13 g; Carbohydrate 48 g, Fat 6 g
(13%cff); Cholesterol 5 mg; Sodium 640 mg

NOTES: Make twice the amount of the vegetable-pasta mixture without
"additions." RESERVE (cover; refrigerate) HALF (5 cups) for a casserole:
see "Orzo with Sun-Dried Tomatoes and Artichokes."

Ingredients:

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

Serves:

4 servings

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