Orzo Confetti Salad

Try something new when it comes to salad with this tasty and scrumptious variation.

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

1 1/2	cup	orzo	rice shaped pasta, uncooked
1	x	salt
1/3	cup	carrots	finely chopped
1	each	tomato	plum, seeded, finely chopped
1/3	cup	sweet bell pepper	green, finely chopped
1/3	cup	celery	chopped
1/3	cup	onion	red, finely chopped
1/3	cup	parsley leaves	fresh, minced
1	x	black pepper	freshly ground
1	each	belgian endive	up to 2 heads, leaves separated
1	each	radicchio	up to 2 heads, leaves separated
3	tablespoons	vinegar	white wine
1	teaspoon	prepared mustard	dijon
6	tablespoons	vegetable oil	olive

Directions

Bring a large saucepan of water to boil over high heat. Add orzo and 1 tb 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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Member Review

Apple and Barley Pudding (Irish)

This looks to be a good "nursery pudding" I'll cook for our grandchildren age 2 years.Lizzie