Orzo Confetti Salad

Ingredients

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 tbsp vinegar, white wine 1 tsp dijon mustard 6 tbsp olive oil

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Preparation
 
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.

 

 
Servings: 4

 

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