Orzo, Pea, and Pepper Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook. Ingredients:
3 tablespoons balsamic vinegar |
1 1/2 tablespoons water |
2 teaspoons olive oil |
1 1/2 teaspoons dijon mustard |
1 garlic clove, crushed with a garlic press |
1/4 teaspoon pepper |
3 green onions, thinly sliced, including green portions |
1 red bell pepper, seeded, stemmed and cut into 1/2-inch squares |
10 ounces orzo pasta |
1 cup frozen peas |
Directions:
1. In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
2. Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
3. Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
4. Cool to room temperature, stirring occasionally.
|
|