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How To make Orzo Confetti Salad

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Ingredients
1 1/2
cup
orzo, rice shaped pasta, uncooked
1

salt
1/3
cup
carrots, finely chopped
1
each
tomato, plum, seeded, finely chopped
1/3
cup
bell pepper, green, finely chopped
1/3
cup
celery, chopped
1/3
cup
onion, red, finely chopped
1/3
cup
parsley, fresh, minced
1

pepper, freshly ground
1
each
belgian endive, up to 2 heads, leaves separated
1
each
radicchio, up to 2 heads, leaves separated
 
 

 
 

DRESSING:


3
tablespoon
vinegar, white wine
1
teaspoon
mustard, dijon
6
tablespoon
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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