orzo & vegetable confetti salad*

This salad is so fresh and the perfect salad for summer! It would be perfect for a family reunion or picnic, and you don't have to worry about keeping it ice cold because there isn't any mayo or other ingredients that do not do well in the sweltering heat.

Orzo & Vegetable Confetti Salad
from Wendy Weisenburger
as seen on The Girl Who Ate Everything

2 quarts water
2 Tablespoons salt
1 ½ cups (11oz) orzo
5 Tablespoons extra virgin olive oil
1 teaspoon grated lemon zest
1/3 cup fresh lemon juice
Salt and freshly ground pepper
1 (5 oz.) pkg. long grain and wild rice with seasonings
1 (3 oz.) pkg. slivered almonds
½ large red pepper, diced finely
½ large yellow pepper, diced finely
½ purple onion, diced finely
½ cup craisins
¼ cup capers (drained)
¼ cup finely chopped fresh basil
2 Tablespoons finely chopped fresh parsley

In a large pot over high heat, bring the water to a boil. Add the 2 Tablespoons salt and the orzo and cook until tender, 5-8 minutes. Drain the orzo and immediately toss it with 1 Tablespoon of the olive oil. Cover and cool completely in the refrigerator.

Prepare the long grain and wild rice according to package directions. Let cool.

In a large bowl, whisk together the remaining 4 Tablespoons of olive oil, lemon zest, lemon juice and salt and pepper to taste.

Add the almonds, peppers, onion, raisins, capers, basil, parsley, rice and orzo. Toss to mix well.

To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices.

Serve at room temperature (or cold is good too). Serves 6-8



Post a Comment