Orzo and Vegetable Confetti Salad
Orzo and Vegetable Confetti Salad is rated
out of
5 by
1.
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).
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$49.95
Rated 5 out of
5
by
BeatriceJ 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