Love this one....I will be eating it all week for lunch:)
1lb. orzo, cooked and cooled (follow cooking directions on package)
1/4 c lemon juice
1/2 c olive oil
3/4 c toasted pine nuts
3/4 c feta cheese crumbles
1 1/2 cup scallions, sliced
1 6 oz bag of baby spinach
Mix in order and season with salt and pepper to taste.
Showing posts with label Salad-Pasta. Show all posts
Showing posts with label Salad-Pasta. Show all posts
Tuesday, May 26, 2009
Thursday, June 26, 2008
Pasta Salad with Asparagus and Red Peppers
Good!
1 1/2 pounds asparagus , tough ends trimmed
3 large red bell peppers , cored, seeded, and cut into 1 1/2-inch wedges
1/2 cup extra-virgin olive oil , plus more to toss with vegetables
Table salt and ground black pepper
1/4 cup lemon juice from 2 lemons
1/2 teaspoon grated lemon zest
1 medium clove garlic , minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives (see note above)
1/3 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.
2. Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 3/4 cup oil in slow, steady stream until smooth.
3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
1 1/2 pounds asparagus , tough ends trimmed
3 large red bell peppers , cored, seeded, and cut into 1 1/2-inch wedges
1/2 cup extra-virgin olive oil , plus more to toss with vegetables
Table salt and ground black pepper
1/4 cup lemon juice from 2 lemons
1/2 teaspoon grated lemon zest
1 medium clove garlic , minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives (see note above)
1/3 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.
2. Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 3/4 cup oil in slow, steady stream until smooth.
3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
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