Ingredients
1 pound orzo pasta, preferably Barilla
1 cup moderately packed baby arugula leaves, stems discarded
1 cup moderately packed baby spinach leaves
3/4 cup oil-packed sun-dried tomatoes, oil reserved
3/4 pitted oil-packed kalamata olives
4-6 fresh shallots, diced
1 small jar marinated artichokes
2 pounds fresh mozzarella, preferably mini-balls
freshly ground black pepper
2 oz flat-leaf parsley
olive oil, for drizzling
Preparation
cook orzo until al-dente. drain and pour into large bowl and drizzle with about 1/4cup olive oil to prevent sticking. set aside to cool.
coarsely chop arugula and spinach and parsley, olives, sun-dried tomatoes, and artichokes; combine in a medium-sized bowl. add chopped shallots and about 1/4 cup of the reserved oil from the sun-dried tomatoes. add these ingredients to the warm pasta, stir to combine. taste for seasonings, and add freshly ground black pepper to taste. once pasta is cool enough, addd the mini mozzarella balls (pasta should still be warm, but not too warm to melt the cheese) and stir to combine. serve as a main course or a nice side dish.
