Orzo and olive salad

Yield: 1 servings

Measure Ingredient
¾ pounds Orzo; or other small pasta
2 cups Pimiento-stuffed green olives; sliced
⅓ cup Thinly-sliced scallion; including the
\N \N Green part
⅓ cup Minced parsley leaves
2½ tablespoon Fresh lemon juice; or to taste
5 tablespoons Olive oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

In a kettle of boiling salted water boil the orzo, stirring occasionally for 8 to 10 minutes, or until it is just tender, drain it in a sieve, and rinse it under warm water. Drain the orzo well and transfer it to a large bowl. Add the green olives, scallion, and parsley and toss the mixture well. Drizzle the salad with the lemon juice and oil, tossing it well, season it with salt and pepper. This recipe yields ?? servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9093 broadcast 03-25-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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