Early readers will remember that, Mii amo Cafe’, located in the Mii amo Spa and Resort in Sedona, AZ, was first to grant Easy Recipes and Stuff permission to publish recipes. To learn more about their resort, and Mii amo Cafe’ cookbook go to http://www.miiamo.com/mii-amo-cafe/ .
Get ready to make Mediterranean Orzo Pasta Salad, it presents beautifully, tastes marevlous, and is an easy vege meal.
Orzo Pasta
2 Cups cooked Orzo Pasta
1 Cup Tomato Wedges (roasted) (tip from Mii amo Cafe’ chef was to cut them a little smaller then a wedge)
1/2 Cup Pitted Kalamata Olives
8 Artichoke Hearts (each quartered)
1/2 Cup Crumbled Feta Cheese
1/2 Cup Pepperocini Peppers (de-stemmed)
Combine all ingredients in a bowl. Reserve for dressing.
Basil Balsamic Vinaigrette
1/4 Cup Balsamic Vinaigrette
10 to 15 leaves Fresh Basil
1 tsp Olive Oil
1 tsp Oregano
1 tsp Dry Mustard
2 Cups Thickened Veggie Stock [rather than going through the many steps to thicken veggie stock with a starch (can be lumpy), I simply cook the stock down at a high simmer until it coats a spoon]
2 cloves Garlic
Dash of Salt and Pepper
Combine all Vinaigrette ingredients except oil in a blender. Blend till smooth. Next slowly add oil while blending to emulsify. Add salt and pepper to taste.
Add Vinaigrette to reserved bowl of Orzo, gently stir (fold) to finish.
This fantastic salad will refrigerate while you wait for family or guests to arrive, or while you BBQ some shrimp to go with your easy recipe Mediterranean Orzo Pasta salad.
Good Eating and Table Talk,
Roger
