Orzo salad with pesto mayonnaise
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Orzo pasta; see * Note 1 |
| 2 | bunches | Scallions; chopped |
| 1 | medium | Red bell pepper; cored, seeded, |
| And finely chopped | ||
| 1½ | cup | Thinly sliced celery |
| === DRESSING === | ||
| 2 | tablespoons | White wine vinegar |
| Juice of 1 lemon | ||
| ⅓ | cup | Green Pesto Sauce; see * Note 2 |
| 1 | cup | Mayonnaise |
| 1 | cup | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
* Note 1: Available in Italian Markets. * Note 2: See the "Green Pesto Sauce" recipe which is included in this collection.
Cook the pasta in lightly salted water until al dente. Drain and rinse with cold water; drain well. Combine the drained pasta in a large bowl along with the scallions, bell pepper and celery. Mix the ingredients for the dressing until smooth. Add to the pasta and vegetables and fold together until all is combined. Salt and pepper to taste. Refrigerate. Toss a couple of times while chilling. This recipe serves 8.
Comments: Orzo is simply rice-shaped pasta. It works great in such a salad because it will not get soggy even after a couple of days.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-02-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-07-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.