Two Tomato And Orzo Confetti Pasta Salad

Recipe Ingredients

		Water - as needed
12 oz	340g	Orzo
		= (or other dry pasta of choice)
1 cup	62g / 2.2oz	Yellow pear tomatoes - stemmed, and
		Cut in half lengthwise
1 cup	62g / 2.2oz	Cherry tomatoes - stemmed, and
		Cut in half lengthwise
1 cup	146g / 5.1oz	Diced seeded orange or yellow pepper
1 cup	110g / 3.9oz	Diced celery - diced
1 cup	146g / 5.1oz	Diced lengthwise-halved English cucumber
1/2 cup	118ml	Sliced black olives
1/3 cup	78ml	Lemon juice
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Vegetable stock
		= (or water)
2 tablespoons	30ml	Dijon mustard
1/4 teaspoon	1.3ml	Sea salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/3 cup	48g / 1.7oz	Freshly-chopped basil
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
3 tablespoons	45ml	Freshly-chopped dill

Recipe Instructions

In a large pot of salted, boiling water, cook the orzo for 5 to 7 minutes or until al dente. Drain, rinse with cold water, drain well again, and set the orzo aside to cool.

In a large bowl, place the pear and cherry tomatoes, orange pepper, celery, cucumber, and black olives, and toss gently.

In a small bowl, place the lemon juice, olive oil, vegetable stock, mustard, salt, pepper, and crushed red pepper flakes, and whisk well to combine. Add the herbs and whisk well to thoroughly incorporate them into the mixture.

Add the cooled orzo and dressing to the vegetable mixture and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the salad again before serving.

This recipe yields 3 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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