This is great for pot-lucks or picnics, as it doesn't to be reheated. It's perfect for me to serve to company these days, as it's one less thing to coordinate for a meal. Just make it in advance and pop it into the fridge.
Now personally, I hate olives. Hate them. Like, if a random olive bit climbs its way onto my sub at Subway, I will pick it off before eating it. That kind of a hate.
Yet somehow, I don't hate them at all in this recipe. Kinda like my goat cheese experience with this recipe here. Opening new doors for my tastebuds, I guess.
It turns out that my mom doesn't like olives either. Which is why, when she showed up to visit a couple of weekends and caught me chopping the olives, I lied to her. She asked if I was chopping olives and I just simply said "nope". And prayed to God that she wouldn't ask me what I was chopping. But she didn't. I then ran and hid the can the olives came in in the recycling as quickly as I could. And sure enough, she didn't catch the olives in the salad either. So this recipe is even good for all of you olive haters out there too.
I didn't use oil-packed sundried tomatoes in my salad, but used the sundried ones sold at Costco in a huge package. And I found that worked well, as there's also added oil in the salad.
1 C orzo dried
4 tbsp. chopped sundried tomatoes in oil
1/4 C coarsely sliced olives
1/4 C sunflower seeds
1/3-1/4 C radicchio, finely chopped (optional)
4 tbsp. olive oil
1/8 C balsamic vinegar
2 cloves garlic, crushed
1. Cook the orzo, as you would rice. I cooked 1 C dried orzo with 1 C of water in my rice cooker.
2. Chop the sundried tomatoes olives, and radicchio.
3. Mix together all ingredients in a bowl.
4. Chill, serve and enjoy.
Difficulty level: easy
2 comments:
I had love it (c'est correct ça en anglais?)
mmm.... I loved it??
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