Tuscan Orzo Salad with Artichokes | Summer Lunch
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25 min
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O călătorie culinară direct în inima Toscanei! Această salată răcoritoare combină pastele orzo al dente cu inimi fragede de anghinare marinată, roșii uscate dulci-acrișoare, măsline aromate și un strop generos de parmezan. Mugurii de pin rumeniți aduc nota crocantă perfectă pentru un prânz de vară plin de savoare.
Ingredients
Preparation method
Preparation of ingredients and base
Boil the orzo pasta in a pot with plenty of salted water according to package instructions (about 8-9 minutes), until al dente. Drain well and rinse briefly under cold running water to stop the cooking process, then toss with a tablespoon of olive oil to prevent sticking.
In a dry pan, lightly toast the pine nuts over medium heat for 2-3 minutes, until golden and fragrant. Allow them to cool.
Drain the marinated artichokes and sun-dried tomatoes of excess oil, then cut them into bite-sized pieces. Slice the pitted black olives into rings or halves.
Chef's tip
You can prepare the orzo base ahead of time and keep it in the refrigerator. Add the arugula and pine nuts right before serving to keep their crunchy texture and freshness.
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