Orzo Tomato Artichoke Salad Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 7, 2012
I had a pint of grape tomatoes that I used instead of large tomatoes and I chose to cut my artichoke hearts into smaller bits. I did add a little salt and fresh ground pepper. This is a fabulous cold salad--one that I would have never come up with myself. I think this would be just as good with chopped cucumbers and crumbled feta cheese, too. We had this with leftover barbeque pork short ribs--it went very well together. Everyone loved it, my husband and kids even asked for seconds!
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Photo by Christina
Reviewed: May 7, 2012
Made this for Recipe Group...This is soooo good! It does need salt and pepper, IMO, but other than that, the flavors are great and the amount of dressing is spot on. I used the parmesan cheese, and I think that is a must! I tried this both warm and cold and loved it both ways. I will def. be making this over and over!~ Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: May 6, 2012
I made this for Recipe Group this week. I had to make a couple changes based on what I had on hand- I was out of balsamic vinegar, so used red wine vinegar instead. Also, used dried basil instead of fresh, one large tomato chopped, and a slightly smaller can of artichokes. We ate this warm, and it was delicious! I have a feeling that it will be even better cold, but we don't have a whole lot left :). And it made a large batch. I would definitely make this one again. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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