Orzo Salad With Pesto Mayonnaise

Recipe Ingredients

1 lb	454g / 16oz	Orzo pasta - see * Note 1
2		Scallions - chopped
1		Red bell pepper - cored, seeded, (medium)
		And finely chopped
1 1/2 cups	165g / 5.8oz	Thinly sliced celery
		Dressing
2 tablespoons	30ml	White wine vinegar
		Juice of 1 lemon
1/3 cup	78ml	Green Pesto Sauce - see * Note 2
1 cup	237ml	Mayonnaise
1 cup	237ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note 1: Available in Italian Markets.

* Note 2: See the "Green Pesto Sauce" recipe which is included in this collection.

Cook the pasta in lightly salted water until al dente. Drain and rinse with cold water; drain well. Combine the drained pasta in a large bowl along with the scallions, bell pepper and celery.

Mix the ingredients for the dressing until smooth. Add to the pasta and vegetables and fold together until all is combined. Salt and pepper to taste. Refrigerate. Toss a couple of times while chilling.

This recipe serves 8.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-02-1992 issue - The Springfield Union-News

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.