Orzo with Feta and Cherry Tomatoes

2 main-course servings

Ingredients:
1/2 pound orzo (rice-shaped pasta; about 1 cup)
1 1/2 tablespoons olive oil
1/3 cup pine nuts
1 small garlic clove
1/2 cup packed parsley leaves
6 ounces cherry tomatoes (about 1/2 pint)
1/4 pound feta cheese
1 1/2 tablespoons red-wine vinegar


SAUTE pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
MINCE garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. ADD tomatoes and feta and gently toss to combine.
BOIL water and salt it just before adding orzo; cook orzo, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined. Serve topped with nuts.

Fireworks Pasta Salad

Ingredients:
1 pound radiatore, rotini or other medium pasta shape, uncooked
cilantro pesto, see recipe below
3 tablespoons Iow sodium chicken broth
1/2 to 3/4 pound skinless, boneless chicken breast halves, cut in l inch pieces
8 plum tomatoes, cut into 1inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts

Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pinenuts or walnuts
1/2 cup low sodium chicken broth
1 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Garnish:
cilantro sprigs
blue corn chips

COOK pasta according to package directions. Drain and set aside in large serving bowl.
PUT ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped. HEAT chicken broth in nonstick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through. Add chicken, tomatoes, red onion and pine nuts to pasta.
TOSS with all of the Cilantro Pesto until combined. Garnish with cilantro sprigs and blue corn chips.

Confetti Pasta Salad

6 servings


INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives


COOK pasta according to package directions. Rinse in cold water, and drain.
WHISK together mayonnaise, vinegar, salt, black pepper, and garlic in a large mixing bowl, until well blended. Mix in basil.

ADD pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.