Orzo confetti salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Orzo; rice shaped pasta uncooked Salt |
| ⅓ | cup | Carrots; finely chopped |
| 1 | Tomato, plum;seeded & finely chopped | |
| ⅓ | cup | Green pepper; finely chopped |
| ⅓ | cup | Celery; chopped |
| 3 | tablespoons | Vinegar, white wine |
| 1 | teaspoon | Dijon mustard |
| ⅓ | cup | Red onion; finely chopped |
| ⅓ | cup | Parsley; fresh; minced |
| Black pepper; frshly ground | ||
| 1 | Belgian endive;up to 2 heads leaves separated | |
| 1 | Radicchio; up to 2 heads leaves separated | |
| 6 | tablespoons | Olive oil |
Directions
DRESSING
Bring a large saucepan of water to boil over high heat. Add orzo and 1 tbsp salt and boil for about 8 minutes,or until pasta is tender but still slightly firm. Turn orzo into a sieve, rinse under cold water to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil. Bring small saucepan of water to boil over high heat, add carrots, and blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and parsley. Add dressing, season with salt and pepper, and toss to combine well. Serve with endive and radicchio.