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Orzo and Marinated Artichoke Heart Salad!

Course Salad




  • In a large saucepan bring 5 quarts lighlty salted water to boiling
  • Add 1 lb dried orzo. Boil the orzo for 7-9 minutes or until "al dente". Stir occasionally to prevent it from sticking together
  • Drain orzo and gently run cold water over it. Set aside to cool to room temperature before adding the salad


  • In a large bowl combine Mezzetta sun-ripened dried tomatoes, pine nuts and shaved parmesan
  • Add the orzo, dressing and arugula
  • Top it off with Mezzetta Marinated Artichoke Hearts