Tuesday, May 20, 2014

Good Morning, Yummies!

It's always nice when you can start your Tuesday off with fabulous friends, and I cannot tell you how much I adore the crew over at the KSCW Morning Show. It is always a pleasure getting to share my recipes with their viewers, and today we talked Memorial Day BBQs and this Anitpasto Pasta Salad as the perfect side dish.

Oh, and I totally goof and forget to bring a SPOON to toss it all together!
LIVE TV people!

Take a look…oh, and please, note our faces while the screen is frozen here. It looks like something is going to jump out of the bowl at us! LOL!

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2 cups of cooked orzo pasta
1/2 cup of cubed Genoa salami
1 tbsp fresh, chopped basil
1 tbsp chopped Kalamata olives
1/4 cup of chopped artichoke hearts
1/4 cup of halved cherry tomatoes
2 tbsp shaved Parmesan cheese
2 tbsp olive oil
1 tbsp fresh quizzed lemon juice

  1. Cook the orzo in salt water until al dente.
  2. If you'd like to serve this dish warm, add the genoa salami, basil, olives, artichoke hearts and tomatoes to the bowl and toss all of the ingredients together.
  3. Now add the lemon juice and olive oil and toss again.
  4. Sprinkle the Parmesan cheese over the top and toss one last time before serving.
  5. *NOTE* If you'd prefer to serve this dish as a cold pasta salad refrigerate the salad for 1-2 hours after is has been composed, the drizzle with an additional 2 tbsp of olive oil to help break up the part of the salad that may have stuck together in the cooling process.

Have a fabulous Memorial Day, Yummies!
Please share your favorite BBQ dishes with us in the comments section below.

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