Ingredients
1 lb orzo, cooked
1/2 cup dried tomatoes, plump in warm water or
2 fresh creole tomatoes, chop
1/2 cup greek olives, pit, slice
1/2 cup artichoked hears, quartered
1 small red or vidalia onion, mince
1 red pepper, roast, cut strip
2 tsp lemon thyme leaves, chop or basil or rosemary
2 tbsp balsamic vinegar
4 tbsp ex-virgin olive oil
1 tbsp italian parsley, roughly ch
1 salt and pepper
1 lb shrimp, cooked, optional
1 lemon, squeezed
Directions
Put cooked pasta in bowl with other ingredients while still warm.
Serve with bread and cheese. (wrv)
Servings: 1 servings
Orzo Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into distant history, in truth as far back into history as early Egypt, and possibly even further than that. However, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, main course and desserts, something that is very familiar to us today. He also informs us how the Roman cooks used many different aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and dill. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and spices led to a torrent in books on cookery, some of which are now in academic collections. During the following few centuries, the powerful and rich tried to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookbooks are increasing in popularity mostly as a result of more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Orzo Pasta Salad recipe.
