Pulled Pork & Orzo Italian Salad with roasted garlic!
For those who love pasta salads and Italian food, it doesn't get much better! This will feed a crowd, but easy to cut in half... everybody will love it, so make a bunch! Freezes too...
Course Main Course, Salad, Supper
Cuisine Italian, Southern
Keyword Italian, orzo, pasta salad,, pork, pulled pork
Author Wendy Perry
Ingredients
5-6lbs.pork butt,cooked, shredded and chopped (cook ahead in crockpot)
116 ounce boxorzo, cooked per package directions
18,5 ounce jarjulienned sun dried tomatoes with oil,undrained
13.5 ouncecapers,drained
112 ounce jarroasted red peppers,drained and chopped (We used Mt. Olive.)
1cupwhite raisins
1cuptoasted pine nuts
½cuploosely packed, chopped fresh parsley
16 ounce bagbaby spinach, roughly chopped
3tablespoonsdried oregano
2tablespoonshoney
¼cupbalsamic vinegar
salt and pepper
4headsroasted garlic
1cupoil*
Instructions
Cook pork and roast garlic to have ready for assembling salad. For pork, I simply cook in crock pot until fork tender. Remove from drippings when done, shred with fork and cut up big pieces with scissors to bite size.
To roast garlic: *Cut tops from 4 heads of garlic. Place in small baking dish. Pour oil over garlic. Roast at 325 degrees for 30 minutes. Cool and squeeze cloves into salad, along with the oil.
To make salad: Fold pork into orzo. Add remaining ingredients, stirring until well blended. Serve immediately or refrigerate to serve later. Best if removed from refrigerator 30 minutes before serving.
Notes
Note: The orzo can be cooked 1–2 days ahead. Cook al dente, and toss with 2 tablespoons oil. Refrigerate in airtight container until ready to make salad.