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You can change this recipe anytime by replacing the orzo with pastini, white rice, long grain rice, or a combination of those ingredients.
Replace the Parmesan cheese with fresh grated Romano cheese for a subtle taste change.
If you can't get ripe cherry tomatoes, use grape tomatoes whole or sliced plum tomatoes.
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| Orzo Cheese Salad |
Ingredients
(4 servings - 230 calories per serving)
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| 2 cups |
sugar snap peas (ends trimmed) |
| 1-1/4 cup |
orzo |
| 6-oz jar |
marinated artichoke hearts |
| 2 cups |
red or yellow cherry tomatoes (halved) |
| 1 cup |
mozzarella cheese (cubed) |
| 4 ounces |
feta cheese (crumbled) |
| 1/4 cup |
Parmesan cheese |
| 1/4 cup |
white wine vinegar |
| 1/4 cup |
water |
| 2 tsp |
sugar |
| 1 tbsp |
fresh dill (snipped) |
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- In a large saucepan, bring 1 quart of water to a boil.
- Cook snap peas for 1 minute.
- Using a slotted spoon, remove peas to a colander
- Rinse peas under cold, running water.
- Add orzo to still boiling water.
- Boil for 8-10 minutes until tender-firm.
- Drain.
- Rinse with cold water.
- Drain artichoke hearts, reserving marinade.
- Cut hearts into bite-size pieces.
- In large mixing bowl, toss together artichoke hearts, snap peas, orzo, tomatoes, mozzarella, feta, and parmesan.
- In a bottle or cruet with a tight-fitting lid, combine reserved artichoke marinade, vinegar, water, sugar, and dill.
- Cover tightly.
- Shake well.
- Pour over salad.
- Toss lightly to coat.
- Cover and chill for 4-24 hours.
- Serve cold.
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