Orzo Confetti Saladpasta, salads 1 1/2 cup orzo; rice shaped pasta uncooke 1/3 cup carrots; finely chopped 1 tomato, plum; seeded & finely chopped 1/3 cup green pepper; finely chopped 1/3 cup celery; chopped 1/3 cup red onion; finely chopped 1/3 cup parsley; fresh; minced 1 black pepper; frshly ground 1 belgian endive; up to 2 heads leaves sepa 1 radicchio; up to 2 heads leaves sepa ----DRESSING---- 3 tablespoon vinegar, white wine 1 teaspoon dijon mustard 6 tablespoon olive oil Bring a large saucepan of water to boil over high heat. Add orzo and 1 tbsp 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. |
