Recipe: Mediterranean Lemon Pasta Salad

MEDITERRANEAN LEMON PASTA SALAD

8 ounces orzo, uncooked
10 sun-dried tomatoes; dry packed
1/2 tablespoon Roasted Garlic Butter with Olive Oil or alternative
2 cups chopped green bell pepper and/or other color peppers
1 cup chopped onion
1/2 tablespoon dried Italian seasoning
14 ounces oil-free artichoke hearts, quartered
1 1/2 ounces pitted black olives, halved
ADDITIONS:
1 1/2 cups chopped tomatoes
1/2 cup chopped cucumber
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
TO SERVE:
Belgian endive
fresh flat-leaf parsley (to garnish)

MAKE AHEAD:
Cook pasta according to package directions. Drain. Set aside.

Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.

Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently. Cool completely. Recipe can be made ahead to this point; cover and refrigerate (a day or two).

Add the remaining ingredients, except the endive. Toss. Cover and refrigerate at least 1 hour to blend the flavors.

TO SERVE:
Garnish with endive and additional parsley; or serve on a bed of endive leaves garnished with parsley.

Servings: 4
Source: Healthy Vegetarian: Land O'Lakes #45