Recipes

... Pedroncelli Orzo Pasta Salad

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Dressing

Ingredients:
  • ¼ c extra virgin olive oil
  • 1/8 c tarragon white wine vinegar
  • ¼ t garlic salt
  • ¼ t dried basil
  • ¼ t dried oregano
Preparation:

Combine the ingredients, whisk and set aside.

Pasta

Ingredients:
  • 3 c vegetable stock
  • 4 oz orzo pasta
Preparation:

Boil the stock.  Add the orzo. Cook until al dente (about 8-9 minutes).  Drain, shock the orzo with cold water, drain and pour into bowl.

Salad

Ingredients:
½ red bell pepper, seeded and medium dice
2 Roma tomatoes, seeded and medium dice
¼ red onion, chopped fine
2 oz artichoke hearts, canned or frozen, sliced in half
1 T capers, drained
2 T golden raisins
2 t parsley, chopped
2 t white pepper
Salt to taste
2 t fennel seeds
Preparation:

Combine salad ingredients and stir together. Pour the dressing over the salad and mix well. Adjust the seasoning to taste and add salt and/or white pepper to taste.

Refrigerate for up to 4 hours—bring to room temperature before serving.

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927