Orzo confetti salad

Yield: 4 servings

Measure 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


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.

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