Orzo Confetti Salad

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Orzo - rice shaped pasta salt
1/3 cup	36g / 1.3oz	Carrots - finely chopped
1		Tomato - plum, seeded & finely

Recipe Instructions

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

black pepper -- frshly ground

1 belgian endive -- up to 2 heads

separated

1 radicchio -- up to 2 heads

separated

***DRESSING***

3 tablespoons vinegar -- white wine

1 teaspoon dijon mustard

6 tablespoons 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.

Source:
Tess Mercer

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