This easy Orzo Pasta Salad recipe is layered with flavors to make it the perfect side dish along side your favorite summer grilled favorites.
Like most pasta salads this needs to be made ahead of time to let all of the delicious flavors come together.
Pro tip borrowed from Cook’s Country, or one of those shows: leave the pasta just slightly al dente and mix this together while the orzo is still warm. The pasta will soak up the dressing and finish cooking leaving you with a flavorful firm pasta salad instead of a mushy drippy one.
Orzo Pasta Salad with Tomatoes and Capers
- 1 ½ cup dried orzo
- 2 tablespoon olive oil
- 3 cloves garlic (peeled and finely minced)
- 1 large large tomato (or 2 medium), (chopped, seeds and excess liquid discarded)
- 2 tablespoon capers
- 1 tablespoon caper liquid
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme (stems removed and chopped)
- 1 tablespoon fresh parsley (stems removed and chopped)
- Salt and pepper (to taste)
- Cook orzo according to package directions.
- Saute olive oil and minced garlic in a skillet and over medium high heat for 1-2 minutes. 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.
- Cover and refrigerate for at least one hour or overnight. Season with salt and pepper, to taste before serving
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