Antipasti orzo salad
Serve this antipasti orzo salad as a main course or on a party table - it’s a great crowd pleaser and fridge clearer. The dressing is made from the oil from the jarred vegetables, and you can use any you like - it doesn’t matter if you only have a few artichokes, or more sun-dried tomatoes.
Ingredients
- Olive Oil60 ml
Instructions
7 steps- 1
Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more.
- 2
Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl.
- 3
Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan.
- 4
Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil.
- 5
Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.)
- 6
Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like.
- 7
Just before serving, stir through the parsley.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes