Easy Pasta Salad Recipe - Orzo Olive Oil
This easy pasta salad recipe is another great crowd pleaser for your summer barbecues and picnic’s. After this long period of disconnection brought on by Covid protocols, I’m looking forward to connecting with friends and family in an outdoor environment where we can make connections and still feel safe. This Olive Oil based salad is a refreshing change from heavy mayonnaise-based salads. It is easy to make, and you can use a store-bought dressing but I like to make my own with out all the additives that can be unhealthy and cause inflammation. Bon Appetit!
Servings: 16 one-half cup
Prep Time: 30 minutes
Ingredients
8 oz dried Orzo Pasta
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
½ Red Onion, diced into small pieces
4 – 3.8 oz cans of sliced green olives (or 2 – 12 oz)
2 – 14 oz cans of artichoke hearts, in water, small or quartered
1 Cup Parmesan Cheese or Itailan Blend
Optional – 1 Tablespoon Lemon Zest
Dressing –
2/3 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinger
½ teaspoon Chili Powder
2 Tablespoons Parmesan Cheese
½ teaspoon Black Pepper
1 teaspoon Granulated Garlic
1 teaspoon Granulated Onion
1 Tablespoon Italian Herbs
1 Tablespoon Oregano
2 teaspoons Sugar (or to taste)
1 teaspoon Salt (again to taste)
1 teaspoon Dijon Mustard
Putting it all Together
Firstly, always buy a good Olive Oil that has a harvest date or process date on the label, otherwise it’s probably a blend of many different oils that degrade the quality.
Boil the pasta per package directions. Chop the onion and peppers while the pasta is cooking. Combine ingredients for dressing in a jar and shake to emulsify. Drain pasta and assemble all ingredients together. I like to quarter the artichoke hearts but adding them whole, even easier. This salad is great leftover as the spices blend even more.
