Orzo Pasta Salad with Tomatoes and Capers
I remember my Mom serving orzo with dinner once in a while when I was a child. I haven’t done much with it over the years simply because it’s not one of my favorite pastas. This pasta salad recipe calls for orzo instead of the other common shapes I usually use. It’s a chilled salad, making it a great side for a hot day. The dish tastes even better after the flavors have a chance to mingle, so you might want to make it a day or two in advance to take to your next picnic or casual get-together.
- large mixing bowl
- measuring cups
- measuring spoons
- cooking spoon
- 2 tbsp olive oil
- 3 cloves garlic, peeled and finely minced
- 1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid discarded
- 1.5 cups dried orzo, cooked according to package directions and cooled
- 2 tbsp capers
- 1 tbsp caper liquid
- 1 tbsp fresh lemon juice
- 1 tbsp fresh thyme, stems removed and chopped
- 1 tbsp fresh parsley, stems removed and chopped
- salt and pepper, to taste
Add olive oil and minced garlic to a cold skillet and turn heat to medium high. Sauté for 2 minutes, then add tomatoes and cook for an additional 2-3 minutes (until tomatoes become soft). Remove from heat and set aside.
In a large bowl, combine the cooked orzo, capers and liquid, lemon juice, thyme and parsley with the tomato and garlic mixture. Toss until thoroughly combined. Season with salt and pepper, to taste.
Cover and refrigerate for at least one hour or overnight. Stir and serve chilled with grilled chicken breasts or your favorite main dish.