Orzo Confetti Salad
Try something new when it comes to salad with this tasty and scrumptious variation.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
orzo pasta
rice shaped pasta, uncooked |
*
|
| 1 | x |
salt
|
*
|
| ⅓ | cup |
carrots
finely chopped |
|
| 1 | each |
tomatoes
plum, seeded, finely chopped |
|
| ⅓ | cup |
sweet red bell peppers
green, finely chopped |
*
|
| ⅓ | cup |
celery
chopped |
|
| ⅓ | cup |
onions
red, finely chopped |
|
| ⅓ | cup |
parsley leaves
fresh, minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
belgian endive
up to 2 heads, leaves separated |
*
|
| 1 | each |
radicchio
up to 2 heads, leaves separated |
*
|
| 3 | tablespoons |
vinegar
white wine |
|
| 1 | teaspoon |
prepared mustard
dijon |
|
| 6 | tablespoons |
vegetable oil
olive |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
orzo pasta
rice shaped pasta, uncooked |
*
|
| 1 | x |
salt
|
*
|
| 79 | ml |
carrots
finely chopped |
|
| 1 | each |
tomatoes
plum, seeded, finely chopped |
|
| 79 | ml |
sweet red bell peppers
green, finely chopped |
*
|
| 79 | ml |
celery
chopped |
|
| 79 | ml |
onions
red, finely chopped |
|
| 79 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
belgian endive
up to 2 heads, leaves separated |
*
|
| 1 | each |
radicchio
up to 2 heads, leaves separated |
*
|
| 45 | ml |
vinegar
white wine |
|
| 5 | ml |
prepared mustard
dijon |
|
| 9E+1 | ml |
vegetable oil
olive |
|
Directions
Bring a large saucepan of water to boil over high heat. Add orzo and 1 tablespoon 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.
