Target has had La Giada’s new line of kitchen tools and selected food items. I am crazy about all of it! I picked up a box of her Orzo Pasta since I have never made orzo before. I used her recipe on the back of the box and it was amazing! I loved how light it was to eat, unlike other pastas, which tend to be very heavy and leave you feeling like a glutton. The texture was also interesting…almost like having long rice grains (i.e. jasmine rice). This Italian orzo pasta salad an easy dish and perfect to make after a long and busy day and also makes a nice side dish for a potluck or gathering! 🙂 Enjoy!
Italian Orzo Pasta Salad
Ingredients
1 pound orzo
1/2 cup extra virgin olive oil
1/2 medium red onion
2 garlic cloves, minced
1 pint cherry tomatoes
8 oz. frozen artichoke hearts, thawed and quartered
2 tbsp capers, drained
2 tbsp chopped fresh thyme
1/4 cup chopped fresh parsley
1/4 cup pine nuts
Perpare
1. Bring 4 cups of water to a boil in a large pot and pour in orzo pasta.
2. Cook for 8 minutes stirring occasionally to prevent it from sticking to the bottom of the pan.
3. Drain the orzo and reserve 1 cup of the pasta water.
4. In a large skillet, heat 1/4 cup of olive oil over medium-high heat.
5. Add onion and cook, stirring frequently, until soft, about 5 minutes.
6. Add garlic and cook for 30 seconds until aromatic.
7. Add tomatoes, artichoke hearts, capers, pine nuts, and thyme.
8. Cook, stirring occasionally, until tomatoes begin to soften, about 8 to 10 minutes.
9. Add pasta, remaining 1/4 cup olive oil, and parsley.
10. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.
11. Season with salt and pepper to taste.
12. Serve warm or at room temperature.
- 1 pound orzo
- 1/2 cup extra virgin olive oil
- 1/2 medium red onion
- 2 garlic cloves, minced
- 1 pint cherry tomatoes
- 8 oz. frozen artichoke hearts, thawed and quartered
- 2 tbsp capers, drained
- 2 tbsp chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1/4 cup pine nuts
- Bring 4 cups of water to a boil in a large pot and pour in orzo pasta.
- Cook for 8 minutes stirring occasionally to prevent it from sticking to the bottom of the pan.
- Drain the orzo and reserve 1 cup of the pasta water.
- In a large skillet, heat 1/4 cup of olive oil over medium-high heat.
- Add onion and cook, stirring frequently, until soft, about 5 minutes.
- Add garlic and cook for 30 seconds until aromatic.
- Add tomatoes, artichoke hearts, capers, pine nuts, and thyme.
- Cook, stirring occasionally, until tomatoes begin to soften, about 8 to 10 minutes.
- Add pasta, remaining 1/4 cup olive oil, and parsley.
- Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.
- Season with salt and pepper to taste.
- Serve warm or at room temperature.
