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Author Notes: The jars on your refrigerator door have joined forces in a pasta salad that tastes like the best parts of an antipasto platter (or an Italian hero). To bulk it up, top it with folded prosciutto, or mix in cubes of salami or Parmesan.
If you have everything on hand, this salad will be ready as soon as the orzo is boiled (10 minutes!). If you're not quite so stocked, you can caramelize the onions in the oven for a hands-free, low-commitment alternative and buy pesto, sun-dried tomatoes, and roasted red peppers from the store. (We won't tell.)
You'll want to adjust the quantities to your taste—this is just a baseline to start with! —Sarah Jampel
Serves 4 to 6
- 6 ounces orzo
- 1/4 to 1/2 cups pesto, to taste
- 1/4 cup roughly chopped sun-dried tomatoes
- 1/4 cup roughly chopped roasted peppers
- 1/4 cup chopped olives (I like salt-cured black olives)
- 1/4 to 1/2 cups caramelized onions, to taste
- 1/2 lemon, zested
- 1 handful salad greens of choice (I like baby kale and mustard greens)
- Bring a large pot of water to a boil. Salt well, then cook orzo, stirring occasionally, until tender but firm, about 7 or 8 minutes. Drain, rinse with cold water, and drain well again.
- Toss the orzo with the pesto. sun-dried tomatoes, roasted red peppers, olives, caramelized onions, and lemon zest. Taste and adjust salt and lemon, adding juice as needed. Serve over salad greens.
- This recipe is a Community Pick!