Recipe #3893
Orzo Pasta Salad with Gouda and Sun-dried Tomatoes
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 20 min |
4 as a first course
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Féd. producteurs de lait du Québec |
Wine & food pairing
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Recipe ingredients
- Pasta Salad
- 2 cups (500 mL) orzo (rice shaped) pasta, cooked al dente
- 1/2 cup (125 mL) fresh parsley, minced
- 1/2 cup (125 mL) oil-packed sun-dried tomatoes (drained, chopped)
- 1 cup (250 mL) Canadian Gouda or Feta, diced
- 1/4 cup (60 mL) blue cheese, crumbled
- 1/2 cup (125 mL) toasted pine nuts
- Arugula or mesclun lettuce
- Dressing
- 1/4 cup (60 mL) olive oil
- 3 Tbsp. (45 mL) fresh lemon juice
- 2 tsp. (10 mL) grainy mustard
- 1 green onion, minced
- 1 tsp. (5 mL) fresh dill or 1/4 tsp. (1 mL) dried dill
- 2 tsp. (10 mL) fresh oregano or 1/2 tsp. (2 mL) dried oregano
- Salt and pepper
Preparation
In a large bowl, stir together oil, lemon juice, mustard, green onion, dill, oregano, salt and pepper.
Add pasta. Toss to coat.
Stir in parsley, tomatoes and cheese. Chill. When ready to serve, sprinkle salad with pine nuts and tuck greens around edge of bowl.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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