| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Sun-dried, Pasta, Salads, Vegetables, Wrv |
1 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1 |
lb |
Orzo; cooked |
| 1/2 |
c |
Dried tomatoes; plump in warm water or |
| 2 |
|
Fresh creole tomatoes; chop |
| 1/2 |
c |
Greek olives; pit, slice |
| 1/2 |
c |
Artichoked hears; quartered |
| 1 |
sm |
Red or Vidalia onion; mince |
| 1 |
|
Red pepper; roast, cut strip |
| 2 |
ts |
Lemon thyme leaves; chop or basil or rosemary |
| 2 |
tb |
Balsamic vinegar |
| 4 |
tb |
Ex-virgin olive oil |
| 1 |
tb |
Italian parsley; roughly ch |
|
|
Salt and pepper |
| 1 |
lb |
Shrimp; cooked, optional |
| 1 |
|
Lemon; squeezed |
INSTRUCTIONS
Put cooked pasta in bowl with other ingredients while still warm. Serve
with bread and cheese. (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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