Ingredients for Orzo Salad With Sun Dried Tomatoes
- Cooked Orzo Pasta
- Garlic Cloves
- 1/2 teaspoon salt
- Ground Pepper
- Dijon Mustard
- Balsamic Vinegar
- Olive Oil
- Sun Dried Tomatoes Packed In Oil
- Kalamata Olives
- Fresh Parsley
- 1/4 cup grated Parmesan cheese
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How to Make Orzo Salad With Sun Dried Tomatoes
- Bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package directions, until al dente (about 8-10 minutes). Drain and rinse with cold water to stop the cooking process.
- While the orzo cooks, prepare the dressing: In a food processor, combine 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon Dijon mustard, and 2 tablespoons red wine vinegar.
- Process until smooth. With the food processor running, slowly pour in 1/4 cup extra virgin olive oil until emulsified.
- In a large bowl, combine the cooked orzo, 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/2 cup Kalamata olives (pitted and halved), and 1/4 cup chopped fresh parsley.
- Pour the dressing over the orzo mixture and toss to coat evenly.
- Add 1/4 cup grated Parmesan cheese and toss gently.
- Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference.
- Serve immediately or chill for later. The salad tastes even better after the flavors have melded in the refrigerator for a few hours.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
5g
Fat
17g
Carbs
2g