Sorry - I ended up working all day and just saw this. Here is the recipe, the amounts are approximate, so use your judgement and taste:
Fresh roasted garlic - 2 - 3 heads depending on how much you like garlic. Preheat oven to 400. Remove most of the papery covering from each head of garlic. Cut just the top off of each (head) of garlic, place cut side up on a piece of foil. Drizzle lightly w/olive oil over each bulb. Pull foil up around garlic and twist tightly. Place on cookie sheet in oven for 35-40 minutes. You don't want the garlic to be too mushy for this recipe. *You can cook longer for a paste for spreading on bread, etc. Remove from oven and cool. It will keep in the fridge for up to a month. I usually make mine in advance, but you don't have to.
Ingredients:
1 box orzo pasta - use about 3/4 of the box, this makes a lot
1 large (normal sized - 14 oz??) can black olives (slice them to your liking)
1 large can green peas drained
1 8 oz. pkg julienned sun dried tomatoes cut into smaller pieces, not too small, you want to really taste this in each bite
1 bunch green onion chopped (green only) use less if you like less onion, the taste strengthens over night
Olive oil (extra virgin preferrably)
pepper (I like fresh cracked)
salt
Cook orzo as directed - I have a special sieve to drain it or else it goes down the drain - put the sieve in a strainer, pour cooked pasta in and rinse w/cold water while gently stirring. Transfer rinsed orzo to a large bowl (leaving room for the other ingredients). Depending on the size of your sieve, you may have to do it in a couple of batches, like I do.
Add all other ingredients, (stirring as you go) saving olive oil, salt & pepper for last.
**To remove roasted garlic bulbs you can squeeze them out or use a knife to help get them out, mainly using your fingers. You can cut up
the bulbs,but I prefer them whole like they do at Harry's Continental Kitchen. If you love garlic, this is the way to go. MMMMMMM!! Toss all garlic
bulbs in.
Lastly, add olive oil - I never measure this because I think it is a personal taste. I use quite a bit, the tomatoes will absorb some of the oil and you
may need to add a little more the next day. Just start out slow, gently stirring after each addition and keep tasting - that's the best part!! Same w/salt
and pepper - it just depends on how much you like.
This is one of my favorite salads ever. I've thought about adding cooked shrimp just before serving, you could also add chicken or whatever you like. Next time I make it I may try a little balsamic viniagrette and baby mozzarella balls.
Enjoy! If any of you make this let me know how you like it!!