Recipes Salads Pasta Rice and Grain Salads Orzo and Vegetable Confetti Salad
Orzo and Vegetable Confetti Salad

Orzo and Vegetable Confetti Salad

Orzo and Vegetable Confetti Salad is rated 5.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
With its wide assortment of finely diced vegetables and chopped herbs, this salad does look like a celebration. For a more zesty dressing, use lemon-flavored oil in place of the plain olive oil.

Ingredients:

  • 2 quarts water
  • 2 Tbs. salt
  • 1 1/2 cups orzo
  • 5 Tbs. extra-virgin olive oil
  • 1 tsp. grated lemon zest
  • 1/3 cup fresh lemon juice
  • Salt and freshly ground pepper, to taste
  • 12 radishes, diced
  • 3 carrots, peeled and diced
  • 8 green onions, green and white portions, thinly
      sliced
  • 1/4 cup capers, drained
  • 1/4 cup finely chopped fresh chives
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 lemon, cut into 6 slices

Directions:

In a large pot over high heat, bring the water to a boil. Add the 2 Tbs. salt and the orzo and cook until tender, 5 to 8 minutes. Drain the orzo and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator, 1 to 24 hours.

In a large bowl, whisk together the remaining 4 Tbs. olive oil, the lemon zest, lemon juice, salt and pepper. Add the radishes, carrots, green onions, capers, chives, parsley and orzo. Toss to mix well.

To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices. Serve at room temperature. Serves 6.

Adapted from Williams-Sonoma Pasta Collection, Pasta, Soups & Salads, by Joanne Weir (Time-Life Books, 1996).
Rated 5 out of 5 by from Great Summer Salad Made this salad for our Father's Day BBQ. It was light and delicious and a great side to compliment the usually heavier picnic side dishes. Will definitely make this salad a summer go to side dish.
Date published: 2016-06-20
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