Sun-Dried Tomato Orzo Salad

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Serves 6.
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Sun-Dried Tomato Orzo Salad: I don't think you could pack any more flavor into a pasta salad. A great side dish or a really nice weekday lunch option. | macheesmo.com
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Helpful Equipment:

food processor

I don’t think you could pack any more flavor into a pasta salad. A great side dish or a really nice weekday lunch option.

Ingredients

16 oz. orzo pasta, cooked, drained and rinsed
1 cup reserved pasta water (might not use all of it)
8 oz. sun-dried tomato in oil
1 lemon, juice only
1 clove garlic
1/3 cup walnuts
3-4 oz. Parmesan cheese, shredded
3-4 oz. Fresh arugula
Salt and pepper

Directions

  1. Cook orzo pasta according to instructions in salted water. When pasta is al dente, reserve some of the pasta cooking water, drain and rinse the pasta with cold water.
  2. In a small food processor, combine the jarred sun-dried tomatoes plus any oil in the jar, garlic, lemon juice, and walnuts. Pulse until mixture is in a rough paste.
  3. Stir sun-dried tomato mixture into the orzo. If the mixture seems dry, add pasta water by the 1/4 cup until it smooths out.
  4. Finally, fold in fresh arugula and parmesan cheese. Taste and season with salt and pepper to your liking.

Serve at room temp or chilled. Leftover pasta salad will keep great for 4-5 days. If you are storing for more than 24 hours, leave out the arugula until you are eating it so it doesn’t get too wilted.