Penne With Sun-Dried Tomatoes & Olives

I have here No Sauce pasta dish that are tossed with some great flavorful ingredients. Star Ingredients in this dish are Black-Green Olives, Sun Dried Tomatoes, and Mascarpone Cheese. Black Olives are ripe and sweeter, Green Olives are firm and has a salty bite in it. Sun Dried Tomatoes are little chewy and sweet and creamy Mascarpone Cheese makes this Pasta delicious without any sauce.

1. Heat 1 tbsp of Extra Virgin Olive Oil in pan over medium-low heat, and add 4 thinly sliced Shallots and 4-5 chopped Garlic cloves

2. with salt and pepper.

3. sauté until tender and caramelized.

4. Add cooked Al dente Penne Rigate into the pan

5. Stir in the room 1/2 cup temperature Mascarpone Cheese, 2 tbsp of Milk or Cream, and 1/4 cup of the reserved pasta cooking water. Toss gently over lowest heat until fully coated and cooked through around 2 minutes.

6. Add 1/2 cup Julienned Sun Dried Tomatoes, 3/4 cup Mix Black & Green Olives (Whole/Halved) with 1-1/2 tsp Italian Seasoning. Mix it well, let it cook for 1-2 minutes.

7. Remove Pasta from the pan into the serving bowl, sprinkle some grated Parmesan Cheese, and Red Pepper Flakes on top.

Serve With Salad smile emoticon

Enjoy...

Farfalle With Pistachio Pesto

Pesto means pound or crushed or pressed. Pesto is originally northern Italian sauce. Traditionally made of crushed garlic, fresh basil, extra virgin olive oil, pine nuts, and parmesan cheese. Most basil pesto recipes call for pine nuts but I always use Pistachios. One can easily substitute with walnuts too. I always add lemon zest and lemon juice in my pesto. Lemon brightens up the flavor and keeps the pesto bright green. I also like to use some mint and spinach in my pesto. Spinach gives color and mint gives fresh taste to the pesto. If you are using blender or food processor, do not add cheese in it. Blend all the ingredients and then Pour sauce into the bowl and mix grated cheese in it. Heat of the blades ruin the taste of the cheese ( Tip by Giada De Laurentiis). I store pesto in ice tray in freezer, where it will last for more than a month.

If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.

1. Pulse 1/4 of Dry Roasted Pistachios and 2-3 Garlic Cloves in a food processor.

2. until coarsely ground.

3. Add 4 cups Fresh Basil leaves, 1 cup Baby Spinach Leaves,

3. with 1/4 cup of Fresh Mint Leaves.

4. Blend to coarse paste.

5. Grate half of the lemon zest or 1 tsp into the paste.

6. Squeeze juice of the 1/2 lemon into the paste.

7. Add 1/2 tsp ground black pepper and salt to taste. Pulse it again for few times.

8. Slowly add 1 cup Extra Virgin Olive Oil With the processor on, to create a thick paste. Stop to scrape down the sides of the food processor with a rubber spatula. process until well combined.

9. Pour this pesto sauce in bowl and add 1/2 cup Grated Parmesan Cheese in it and mix well.

10. Heat 1 tsp Olive Oil in pan. Cook thinly sliced onion, red bell p

11. In boiled Farfalle pasta, add cooked veggies with Pistachio Pesto and red pepper flakes in it.

12. Mix it very well and serve.

Enjoy...

If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.

Serve with Pasta, In Risotto, as Pizza Sauce, or spread on top of grilled Baguette.

Pasta With Vegetable Cream Sauce

Time flies. I still can not believe that he is two..my baby dear just turned 2 a few days ago, yeyyyy. :) This is his favorite pasta dish as he is pasta lover as well, just like his mommy:) In his words, "I love pakka (Pasta)...nummmmm(yummm):

Ingredients:-

• 1 cup Pasta, cooked
  
• 1/4 cup Mix Vegetables (Corn, peas, limabean, etc), bolied
  
• 1 tbsp Oil
  
• 1 Small Garlic Clove, chopped
  
• 1/4 tsp All Purpose Flour
  
• 1/8 cup Water + 3 tbsp extra
  
• 2 tbsp Milk
  
• 2 tbsp Cream Cheese
  
• 4 tbsp Parmesan Cheese, greated
  
• Salt to taste
  
• Black to taste
  
• Pinch Of Oregano
  

Method:-

1. Puree mix boiled vegetables, garlic, with 3-4 tbsp of water. Keep aside.

2. Heat oil in pan, and saute this vegetable puree for 2-3 minutes on medium heat.

3. Add APF in it and cook for another 1 minute.

4. Add milk, cream cheese, and water. Stir well and cook for 2 minutes.

5. Now add pasta in sauce, with salt, oregano and ground black pepper. Mix well and let it cook for another 2-3 minutes on medium-low heat.

6. Now turn off the gas and add parmesan cheese in it, and mix.

7. Serve with peice of garlic bread.

Enjoy...

Hot and Sour Asian Style Linguine

I saw this recipe on "Guy's Big Bite by Guy Fieri" on Food Network. I love to watch his show as his recipes are usually easy to make, funky, and true to their origin. I visited his restaurant "Johnny Garlic's"in Roseville and ate Tortilla cake with Balsamic Aioli, and his famous Garlic Soup which was amazing and needless to say full of garlic.

Coming back to the recipe, when I saw this recipe on TV, I immediately fell in love with it. This is basically a cold salad recipe with raw vegitables and Soba noodles but I changed it a bit and stir fried noodles and vegetables. Also I didn't have Soba noodles in pantry, so I used Linguine instead, and it actually worked very well.

Ingredients:-

• 1 pack Linguine, cooked as per packet
  
• 1 tbsp Olive Oil
  
• 1 tsp Sesame Oil
  
• 1 tsp Red Chili Oil
  
• 2-3 tbsp Soy Sauce
  
• 1 tsp Chili Sause
  
• 1 tbsp Hoisin Sauce
  
• 2 tbsp Chili Vinegar, (I used Ching's red Chili vinegar)
  
• 1 tsp Garlic Paste
  
• 1-1/2 tsp Ginger Paste
  
• 1-2 Thai Green Chili, finely chopped
  
• 1 Carrot, shaved
  
• 1-1/2 cup Cabbage, julienne
  
• 1 cup Bean Sprout
  
• 4 tbsp Scallions, chopped
  
• 4 tsp Sesame Seeds
  
• 3 tbsp Roasted Unsalted Peanuts, crushed
  
• 2 tbsp Cilantro, chopped
  
• Salt to taste
  

Method:-

1. Heat olive oil, and sesame oil in wok, and saute ginger, garlic, and green chili for 30 seconds.

2. Add cabbage, carrot, and sprouts. Stir fry for 2-3 minutes on high heat.

3. Add soy sauce, hoisin sauce, chili sauce, and salt. Add 2 tbsp water, and stir well.

4. Now mix linguine and mix very well, stir fry on medium high for another 3-4 minutes.

5. Transfer in serving bowl, sprinkle sesame seeds, peanuts, cilantro, red chili oil, and vinegar on to of linguine.

6. Mix well and serve warm.

Enjoy...

Penne All'Arrabbiata

Penne Arrabbiata is a Roman dish, and it is referred to as"Angry Penne" in Italian (Source - Food Network) because use of hipping tbsp of red chili flakes. Fresh chilies are rarely used in Italian dishes. Italians prefer dried red chillies. Most of the restaurants have this Penne Arrabbiata in their menu. I tried this in many Italian restaurants, but for this particular dish I love to go to Mi Piace in Pasadena, CA. I find their sauce a perfect balance of spicy and tangy. Arrabbiata is easy to make at home so lets get your aprons ready.

Ingredients:-

• 1 lb Penne Pasta
  
• 1 cup Red Onion, finally chopped
  
• 3-4 Garlic Cloves, crushed
  
• 1/4 cup Red Wine
  
• 16 Oz canned Diced Tomatoes,
  
• 1 tbsp Tomato Paste
  
• 1/3 cup Olive Oil
  
• 1 tbsp Red Pepper Flaks
  
• 1/4 tsp Dry Oregano
  
• Freshly Ground Black Pepper to taste
  
• Salt to taste
  
• Chopped Fresh Basil
  
• Parmesan Cheese
  
• Extra Virgin Olive Oil
  

Method:-

1. Cook penne pasta according to package directions. Drain well and drizzle little olive oil if you cook pasta in advance.

2. In the mean time, heat oil in sauce pan. Saute onion, and garlic for 8-10 minutes on medium low heat until they are soft. Stir occasionally.

3. Add diced tomatoes with juice, tomato paste, red wine, red pepper flacks, salt, pepper, and oregano. Stir well.

4. Cook on medium high heat for 5-6 minutes. Reduce heat and simmer 20 minutes.

5. In Serving bowl, transfer cooked pasta. Ladle Arrabiata sauce over the pasta.

6. Sprinkle parmesan cheese, chopped basil, little drizzle of extra virgin olive oil, and serve.

Enjoy...

Tip :- If you don't like your sauce sour, use 1 tsp to 1 tbsp regular white sugar in it. The sugar balances out the tangyness of the tomatoes.

Also Check out my upcoming posts..

Pani Puri Rice



Kabab Curry



Enjoy...

Pasta Shell With Mascarpone and Roasted Red Bell Pepper

Hey All!!! It's pasta time.....Again. I love pasta in any form fresh or dried. I always have different varieties of pastas in my pantry. I crave for stuffed pastas like Ravioli and Tortelline. Usually, spinach and cheese are most common and popular fillings for the pasta. I like my pasta 'al dente. Only store-bought dried pasta can be cooked 'al dente'.Tamato-based sauces are the most popular. Pasta can be made with any vegetables, cheeses, meats, and even with fish. They are also very good with any kinds of beans and lentils.

In this recipe, I combined my favorite flovers; like sweet and smoky roasted bell peppers, nutty lentils, creamy Mascarpone cheese, buttery parmesan cheese, salty black olives, spicy red pepper flakes, and fruity olive oil. I also used my favorite shape Shell pasta also known as Conchiglie pasta. I am almost sure everyone will love this as much as I do.

Ingredients:-

• 1/2 pound Shelle Pasta
  
• 1 cup French Lentil, bolied
  
• 3-4 Roasted Red Bell Pepper, cut into bite size pieces
  
• 1/2 cup Black Olives, halve
  
• 1 cup Mascarpone cheese
  
• 2 tbsp Parmesan cheese
  
• 3 Garlic cloves, minced
  
• 1 tsp Red Pepper flacks
  
• 1/4 tsp Dried Basil
  
• 1/4 tsp Dried Rosemarry
  
• 1/4 tsp Fresh Parsley, chopped
  
• 3 tbsp Olive Oil
  
• Salt to taste
  

Method:-

1. Cook pasta al dente and boil lentil until cooked or soft.

2. Heat oil in pan and add garlic and saute for minute.

3. Add red bell pepper, lentil, pasta, dried hearbs.Mix well.

4. Add Mascarpone cheese, salt, red pepper flacks, and mix well.

5. Cook for 2-3 minutes and add 2 tbsp pasta water, and olives.

6. Add parmesan cheese and mix.

7. Sprinkle parsley and serve.

Buon Appetito...


This is my entry to Pasta Party Event by Jyoti From Panch Pakwan.




I am also sending

1. Linguine With Toasted Bread Crumbs.




2. Tortellini With Spicy Mint Oil.




3. Macaroni Masala.




4. Navy Bean and Pasta Soup.




5. Orzo Pasta Salad




Buon Appetito..

Macaroni Masala

Two days ago, it was my brother's birthday. Many many happy returns of the day, my sweet, little, innocent, bevakuf, brother :))) Oh I miss you so much :(( I celebrated his birthday with his favorite dish. We both love pasta. I used to make this masala macaroni for him. Once he asked this pasta at tea time, how weird :-) but I had to make it for him. He liked it so much, he always wanted it as an afternoon snack. When I saw Macaroni first time in India, I didn’t have any idea what was it and how to make it. One day I saw some pasta sauces (Later, I realized it was marinara sauce) available in the local market. I was shocked at the price tag of Rs.350/- per bottle for Ragu. I only bought packet of macaroni and made it in Indian style.

There aren't any specific Italian ingredients other than pasta in this dish.

On my brother's birthday this year, I celebrated with this dish. Once again, wishing you many many happy returns of the day. May you live long, healthy, and prosperous life.

Ingredients:-

• 2 cups Elbow Macaroni
  
• 1 Medium Onion, chopped
  
• 1 Small Tomato, chopped
  
• 3 Garlic Cloves, chopped
  
• 1/4 tsp Ginger, grated
  
• 2 tbsp Oil
  
• 1/2 tsp Cumin Seeds
  
• 3-4 Curry Leaves
  
• 1/4 tsp Turmeric
  
• 1 tsp Red Chilli Powder
  
• 1/2 tsp Dhania-Jeera powder
  
• 1/2 tsp Pav-Bhaji masala
  
• 1 tbsp Maggi Tomato Ketchup
  
• Chopped Cilantro
  
• Salt to taste
  

Method:-
1. Cook macaroni as per the instructions on the packet.

2. Heat oil in pan. Add cumin seeds.

3. When cumin starts to turn little brown, add curry leaves, onion, garlic, and ginger. Sauté until onion is translucent.

4. Add chopped tomato, salt, dhania-jeera powder, red chilli powder, and pav-bhaji masala. Cook for 4-5 minutes on medium-low heat.

5. Add cooked macaroni and ketchup into the masala pan and mix well. Cook for another 2 minutes on high heat and stir occasionally.

6. Sprinkle chopped cilantro and serve hot.

Enjoy...

This is my entry to Priti and Purva's Rakhi – Thread of Love event

Linguine With Toasted Bread Crumbs & I am good Chatterbox :P

Before explaining why I am chatterbox, let me first start with my bread and butter in the blogger world, the recipe!!!

I love pasta and sometimes I eat pasta without any sauce or spices. Linguine means "little tongues" in Italian. It looks like Fettuccine though, just a tad thin. I saw this dish on chef Mario Batali's show "Molto Mario". This is simple yet delicious Linguine dish, no sauce needed. The best flavor comes from toasted bread crumbs. I used store-bought bread crumbs. One can make them fresh at home as well. This is my favorite pasta dish, since its a refreshing change from pasta dishes with heavy sauces. The important thing is to use little more Olive Oil and serve immediately because bread crumbs absorb all the liquid from the pasta and make them very dry.

Ingredients:-

• 1/2 lb Linguine
  
• 3 Garlic Cloves, chopped
  
• 2 cups Bread Crumbs, seasoned
  
• 1-1/2 tbsp Cranberries, dry
  
• 2 tbsp Almonds, chopped
  
• 1/2 tsp Red Pepper Flakes
  
• 1/4 tsp Marjoram, dry
  
• 1/4 tsp Basil, dry
  
• 1/4 tsp Parsley, dry
  
• 4 tbsp Olive Oil
  
• Salt to taste
  
• Black Pepper to taste
  
• Parmesan Cheese
  

Method:-
1. Cook linguine as per the instructions on the packet.

2. Heat oil in pan. Sauté chopped garlic for 1 minute.

3. Add parsley, red pepper flakes, and bread crumbs.

4. Toast bread crumbs on medium-low heat for 3-4 minutes or until they are little golden.

5. Add almonds and cooked linguine. Mix well.

6. Take out pasta in serving bowl and add cranberries.

7. Drizzle olive oil over the pasta and sprinkle grated parmesan cheese on top.

8. Serve hot.

Enjoy...

I got this good chatter award from dear Cham and Kamala .



Thank you so much gals for this award :)) I love to pass this award to Ranji, Subha, Divya Vikram, Bhags, Vandana Rajesh, Homecooked for being good Chatterjees :)).

First of all, thank you so much Archana for letting me know about this event :))



This is my entry to Monthly One Dish Meal Event hosted by Archana from Archana's Kitchen. She wanted me to participate in this lovely event with this dish. Thank you so much for hosting this great event :))

This is my entry to AWED :Italiano hosted by Dhivya.

Tortellini With Spicy Mint Oil

Tortellini is ring-shaped pasta with filling. Tortellini literally means the belly-button of Venus, the Roman Goddess of Love, because of its shape. Most of the time tortellini is filled with cheese but these days it comes with meat, mushroom, pesto etc.

In modern culinary world, flavored oils are very popular to infuse exotic flavors. Flavored oil is very easy to make, all it has is hot oil with garlic, fresh herbs, dry herbs, chilies, lemon peels, ginger, or even with dried cherry tomatoes. Hot oil absorbs flavor of whatever is added to it. Flavored oils are great to enhance taste of leftovers and frozen food which are bland most of the time. The only precaution required for the flavored oil is that it should be used within a week and it should be refrigerated at all times. Enjoy with salads, pastas, risotto, breads etc.

In Sicily, Italy or wherever for that matter, tortellini is served with Vodka, Alfredo, or other heavy sauces. I wanted to avoid heavy sauce, because their taste of sauce is overpowering the tortellini. I love tortellini pasta and this is great way to enjoy taste of tortellini and its filling and not the heavy sauce.

Ingredients:-

-- For Spicy Mint Oil

• 2 cups Olive Oil
  
• 2 cups Fresh Mint
  
• 1/2 tsp Whole Black pepper
  
• 1/2 tsp Red Pepper Flakes
  

-- For Tortellini

• 3 cups Cheese Filled Tortellini
  
• 1 cup Red Kidney Beans
  
• 1/2 cup Cannellini Beans
  
• 3-4 Garlic Cloves, chopped
  
• 4 tbsp Spicy Mint Oil
  
• 1/2 tsp red pepper flacks
  
• 1/4 cup Fontina Cheese, grated
  
• 3/4 cup Cherry Tomatoes, cut in half
  
• 2 tbsp Parmesan Cheese, grated
  
• Hand full of Parsley, chopped
  
• Salt to Taste
  
• Black Pepper to Taste
  

Method:-

-- For Spicy Mint Oil

1. Heat oil in pan. Add mint, black pepper and red pepper flakes. Heat oil on low heat for 10 minutes and then on medium heat on 5 more minutes.

2. Turn off the heat and let it cool down completely. Store in a jar.

-- For Tortellini

1. Cook tortellini according to instruction on the package.

2. In the mean time, heat oil in pan. Add garlic and sauté for 1 minute.

3. Add red pepper flakes and parsley. Cook for 1 more minute.

4. Add red kidney beans, cannellini beans, cherry tomatoes, salt, and pepper. Mix well and let it cook for 3-4 minutes.

5. Add cooked tortellini and mix well. If you feel its dry or requires more oil add be generous.

6. Take out in serving platter and sprinkle grated fontina and parmesan cheese.

7. Serve hot with soup.

Enjoy...

This is my entry to AWED :Italiano hosted by Dhivya.

Navy Bean & Pasta Soup

Navy beans are a small variety of kidney bean; It is also known as the beautiful bean. They are also related to other white beans, kidney beans, and pinto beans. This soup has fire-roasted tomato, which gives it a smoky flavour. Fire-roasted tomatoes are readily available in grocery stores. The sundried tomato has chewy texture and beans give the soup nutty flavour. Perfect with bread stick, dip it and eat it.

Ingredients:-

• 3 cup Navy Beans, caned
  
• 4 tbsp Olive Oil
  
• 2 Onions, sliced
  
• 3 Garlic Cloves, chopped
  
• 14 oz can Fire Roasted Tomato, chopped
  
• 1 small Carrot, chopped
  
• 1 tsp Oregano, dried
  
• 1 tsp Tomato Paste
  
• 3-1/2 cups Vegetable Stock
  
• 3/4 cup dried Small Shell Pasta
  
• 1/2 cup Sun Dried Tomato, thinly sliced
  
• 1 tbsp fresh parsley, chopped 2 tbsp parmesan cheese, shavings
  
• Salt to taste
  
• Black Pepper to taste
  

Method:-
1. Heat oil in pan on medium heat. Add sliced onions with little amount of salt until soft.

2. Add garlic and sauté for 1 minute. Add chopped tomatoes, tomato paste, carrots, oregano, sundried tomato. Stir well and leave for 3-4 minutes.

3. Now add beans and vegetable stock. Cover and bring it to the boil and let it simmer for 25 minutes.

4. Add the pasta to the pan, and season with salt and black pepper to taste.

5. Cover the pan and let it simmer for 15 minutes or until pasta is tender but aldente.

6. Add chopped parsley, stir well.

7. Serve hot with parmesan shavings.

If you are planning to serve the soup after some time, plan to cook pasta later and than add them in soup; otherwise, pasta will become too big by soaking all the water.

Enjoy...

This is my entry to AWED :Italiano hosted by Dhivya.

Gnocchi With Orange Sauce

This is authentic Italian dish. Freshly home-made potato Gnocchi are delicious. Gnocchi is Italian name for variety of dumplings. Italians make Gnocchi from potato, semolina, wheat flour, bread crumbs etc; and they serve it with different kinds of sauces. Gnocchi can be made without eggs using whole milk ricotta cheese. If it's loose, add little flour to make dough-like consistency.

Marinara sauce is very popular with this dish, but sometime store-bought marinara is very sour, so use home-made tomato sauce, recipe included. The orange sauce has this home-made mariana with touch of cream, which creates sparkling orange color.

Ingredients:-
-- For Gnochhi

• 1 lb Baking Potato, cut in 3-4 pieces
  
• 1 tsp Water
  
• 3 tbsp Butter or Margarine
  
• 1 small Egg, beaten
  
• 3/4 cup All-Purpose Flour
  

-- Orange Sauce

• 1 tbsp Olive Oil
  
• 2 Shallots, Chopped
  
• 2 Garlic Clove
  
• 1 tbsp Tomato Paste
  
• 1/2 cup can Tomato Sauce
  
• 8 oz can Tomatoes, Chopped
  
• 2 tbsp Basil, Chopped
  
• 6 tbsp Red Wine
  
• 1 tsp Superfine Sugar
  
• 1/2 tsp Oregano
  
• 1/2 cup Heavy Cream
  
• Salt to taste
  
• Black Pepper to taste
  

-- For Garnish

• Parmesan Cheese
  
• red chili flakes
  
• Fresh Basil Springs
  

Method:-

1. Cook potatoes with their skin in a pan of boiling salted water for 20 to 30 minutes. Drain well and press through a sieve into a bowl.

2. Add the butter or margarine, egg, and some flour to the potatoes, mixing well.

3. Sprinkle a little flour on flat surface, like chopping board. Transfer the mixture to the surface, gradually knead with remaining flour to form a soft dough.

4. With floured hands, roll the dough into thin rope, and cut the rope into quarter-inch pieces.

5. Press the center of the dumpling with your finger, drawing the two-sides towards you to form the Gnochhi shape. Cover the Gnocchi with a cloth and put it away.

6. Heat the oil for the sauce in a pan and sauté the chopped shallots for 5 minutes.

7. Add garlic, tomato paste, chopped tomatoes,tomato sauce, basil, oregano, red wine, sugar, salt, and pepper.

8. Bring it to boil and then let it simmer for 20 minutes.

9. In the meantime, boil salted water in a deep pan. Add dumplings to it. Cook them for 2-3 minutes or until they rise up to the top. Drain well.

10. Add drained dumplings to the sauce pan. Before adding the dumplings to the pan, mix heavy cream in sauce. Make sure not to heat the cream much.

11. Garnish with basil, red chili flakes, and Parmesan cheese. Serve hot.

Enjoy...

Orzo Pasta Salad

Orzo is a type of pasta which looks like a long-grain rice, only thicker. Usually, it is served with different kind of grilled vegetables and meat, for children with cheese and cream, and it is little heavy. My idea behind this salad is to use the taste of this pasta in a lighter way. This dish only has around 90 calories per serving without any artificial ingredients, and lemon and honey together usually never go wrong.


Ingredients:-

-- For Salad

• 1 cup Orzo Pasta
  
• 10 Olives, cut in half
  
• 10 Cheery Tomatoes, cut into half
  
• 1 tsp Dried Cranberries
  
• 1 tbsp Olive Oil
  
• 1 tsp Almond, slivered
  
• Fresh Basil Leaves, chopped
  

-- For Vinaigrette

• 1 Lemon
  
• 1 tsp Honey
  
• 4 tbsp Olive Oil
  
• 1/2 tsp Oregano
  
• Salt to taste
  
• Black Pepper to taste
  

Method:-

1. Cook orzo pasta in lightly-salted boiling water for 8-9 minutes or until just al dente. Drain pasta and place in a large bowl. Mix olives, cheery tomatoes, dried cranberries, basil and slivered almonds into cooked orzo pasta with 1 tbsp olive oil.

2. In blender, add lemon juice, honey, olive oil, oregano, salt, and black pepper. This is the Vinaigrette. (You can use any kind of vinegar like balsamic, red wine, etc. instead of lemon juice)

3. Transfer the pasta salad to a serving dish and pour vinaigrette according to your taste.

Enjoy...

This is my entry to AWED :Italiano hosted by Dhivya.