rosie_one
07-17-2005, 10:23 AM
This is a good side for for summertime. It can be served hot too.
Roasted, Toasted and Carmelized Pasta Salad
1/4 cup pine nuts
1 cup uncooked dried orzo
1/2 vidalia onion, diced
1 T butter
1 t olive oil
1 T brown sugar
1 small red pepper
6-8 asparagus spears
4 sun dried tomatoes, chopped
1 T. balsamic vinegar
grated parmesan cheese
salt
Spread pine nuts over tray of toaster oven. Toast until light brown and set aside. Spread orzo over tray of toaster oven, toast until light brown and set aside. Spread chopped asparagus spears and red pepper over tray and roast until softened but not soggy. (All this could be done on a cookie sheed in the big oven too, but I use the toaster oven to keep the heat down.)
Meanwhile, in a medium sauce pan, melt butter and olive oil together over med-high heat. Stir in brown sugar and onion. Allow to carmelize, about 15 minutes, stirring occasionally. Then set aside. In the same pan add about 3 cups of water and toasted orzo. Deglaze the pan. Boil orzo according to package directions, about 10 minutes, then drain excess water.
In a large serving bowl stir together the pine nuts, onion, orzo, asparagus, red pepper, tomatoes, and balsamic vinegar. Add parmesan and salt to taste. Chill, covered, at least 2 hours, stirring occasionally.
Roasted, Toasted and Carmelized Pasta Salad
1/4 cup pine nuts
1 cup uncooked dried orzo
1/2 vidalia onion, diced
1 T butter
1 t olive oil
1 T brown sugar
1 small red pepper
6-8 asparagus spears
4 sun dried tomatoes, chopped
1 T. balsamic vinegar
grated parmesan cheese
salt
Spread pine nuts over tray of toaster oven. Toast until light brown and set aside. Spread orzo over tray of toaster oven, toast until light brown and set aside. Spread chopped asparagus spears and red pepper over tray and roast until softened but not soggy. (All this could be done on a cookie sheed in the big oven too, but I use the toaster oven to keep the heat down.)
Meanwhile, in a medium sauce pan, melt butter and olive oil together over med-high heat. Stir in brown sugar and onion. Allow to carmelize, about 15 minutes, stirring occasionally. Then set aside. In the same pan add about 3 cups of water and toasted orzo. Deglaze the pan. Boil orzo according to package directions, about 10 minutes, then drain excess water.
In a large serving bowl stir together the pine nuts, onion, orzo, asparagus, red pepper, tomatoes, and balsamic vinegar. Add parmesan and salt to taste. Chill, covered, at least 2 hours, stirring occasionally.