ORZO SALAD WITH GREEN PEAS AND ARTICHOKES

Orzo Salad with Green Peas and Artichokes image

Yield serves 6, 1 cup per serving

Number Of Ingredients 12

6 ounces uncooked orzo
3/4 cup pine nuts
1 1/2 cups frozen green peas, thawed
1/3 cup finely chopped fresh basil (about 1 ounce before removing stems) or 2 tablespoons dried, crumbled
3 tablespoons cider vinegar
1 14.5-ounce can artichoke quarters, drained and cut in half lengthwise
1 7.2-ounce bottle roasted red bell peppers, drained and chopped
1 2.5-ounce can sliced black olives, drained
1/4 cup snipped fresh parsley (Italian, or flat-leaf, preferred) (optional)
2 teaspoons olive oil (extra-virgin preferred)
1/8 teaspoon salt
Pepper to taste

Steps:

Prepare the orzo using the package directions, omitting the salt and oil. Pour into a colander and rinse under cold running water for 30 seconds to stop the cooking process and cool quickly. Drain well.
Meanwhile, in a medium skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don't burn.
In a large bowl, stir together the peas, basil, and vinegar. Add the artichokes, bell peppers, olives, and parsley, tossing well.
Add the orzo, oil, salt, and pepper to the artichoke mixture, tossing well. Serve or cover and refrigerate for up to 24 hours to serve chilled.
To bring water to a boil quickly, start with hot tap water and cover the pot.
(Per Serving)
Calories: 264
Total Fat: 11.0g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 3.5g
Monounsaturated: 5.0g
Cholesterol: 0mg
Sodium: 382mg
Carbohydrates: 35g
Fiber: 4g
Sugars: 5g
Protein: 10g
Dietary Exchanges
2 Starch
1 Vegetable
1/2 Very Lean Meat
2 Fat