Antipasto orzo pasta salad

Delight in the flavors of the Mediterranean with this vibrant antipasto orzo pasta salad. Bursting with savory ingredients, it's a culinary masterpiece.

Ingredients:

• 170g orzo
• 1/4 to 1/2 cups pesto, to taste
• 1/4 cup roughly chopped sun-dried tomatoes
• 1/4 cup roughly chopped roasted peppers
• 1/4 cup chopped olives (I like salt-cured black olives)
• 1/4 to 1/2 cups caramelized onions, to taste
• 1/2 lemon, zested
• 1 handful salad greens of choice (I like baby kale and mustard greens)

Instructions:

1. Start by boiling a generous amount of water in a large pot. Add salt and then cook the orzo, stirring occasionally, until it is cooked but still slightly firm, which should take around 7 to 8 minutes. Once ready, drain the orzo, rinse it with cold water, and drain it again to remove excess water.
2. Mix the cooked orzo with the pesto, sun-dried tomatoes, roasted red peppers, olives, caramelized onions, and lemon zest. Taste the dish and if needed, adjust the seasoning by adding more salt and lemon juice. Serve the orzo mixture over a bed of salad greens.

Summary:

• Calories: 1091 kcal
• Fat: 39 g
• Protein: 31 g
• Carbs: 157 g
• Potassium: 1074 mg
• Magnesium: 133 mg