 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
An I wouldn't change a thing recipe. My sister gave me this which she got anonymously through a recipe exchange. It was different and really good. Very easy and quick too. Fresh dill is highly recommended. Serve at room temperature; it can be made the day before. Pretty and a potential make-ahead Thanksgiving side dish. Let me know what you guys think of it:) Ingredients:
1 lb orzo pasta, cooked according to package, drained |
2 bell peppers, diced into pea size pieces (green, red or yellow, combination is best) |
6 scallions, sliced fine |
1 cup dried cranberries |
1 cup black olives, chopped (kalamata is best) |
1/4 cup parsley, chopped |
1/2 cup dill, chopped |
salt and pepper, to taste |
2 tablespoons dijon mustard |
1/2 cup red wine vinegar |
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon pepper |
1/4 cup olive oil (i use less) |
chives, chopped (optional) |
Directions:
1. While orzo is cooking (8-10 minutes), assemble other salad ingredients in a large bowl. Rinse orzo with cold water, drain and add to bowl.
2. Place dressing ingredients in a small bowl and whisk to combine. Mix with orzo combination.
|
|