Orzo Artichoke Salad from Shalee:
1 pound Orzo pasta
1/2 cup extra virgin olive oil, divided
2 small red onion, chopped
3 garlic cloves, minced
1.5 pints of cherry tomatoes, sliced (You can use a couple varieties)
8 oz artichoke hearts in oil (available at Costco and other grocery stores)
3 T capers
5 T cilantro (you can use less if you want, or even substitute for Thyme if you don't like cilantro)
1 tsp Sea Salt and 1/2 tsp pepper or lemon pepper is good too
Cook Orzo according to directions. Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a sauce when the other ingredients are added.
In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add onion and cook until the onion becomes transparent. Then add garlic and cook for about 1 minute. Add tomatoes, artichoke hearts, capers and cook until the tomatoes start to soften. They will start to get a little wrinkly about 5-8 minutes - take off the heat. Add pasta and stir in the remaining 1/4 cup olive oil and cilantro, chopped. Heat the whole mixture up until it's all heated through and then take off the heat. Season with salt and pepper to your taste.
You can serve this dish warm, room temperature or cold. Makes 8-10 servings.
Source: Tatertots and Jello