Tuscan Orzo Salad with Roasted Peppers and Olives | Aromatic Italian Lunch
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25 min
Quick
Sezamo
O salată mediteraneană consistentă și răcoroasă cu paste orzo al dente, fâșii dulci de ardei copt, măsline negre aromate, fulgi crocanți de migdale și rucola proaspătă. Totul este legat armonios de un dressing fin cu ulei de măsline extra virgin, oțet balsamic și busuioc aromat.
Preparation method
Preparing the orzo pasta
Bring a large pot of lightly salted water to a boil. When the water boils, add the orzo pasta and cook according to the package instructions (about 8-9 minutes) until al dente.
Drain the orzo pasta and rinse briefly under cold running water to stop the cooking process. Drizzle with a teaspoon of olive oil to prevent sticking and let cool completely.
Preparing the ingredients and dressing
Cut the roasted peppers into thin strips or bite-sized cubes. Slice the black olives in halves or rings. Wash and dry the arugula leaves.
Chef's tip
You can cook the orzo pasta ahead of time and keep it in the refrigerator in an airtight container; add the arugula and crunchy almonds just before serving to maintain their freshness and texture.
For extra Italian flavor, you can top with small cubes of feta cheese or shaved parmesan.
50 min
Quick
