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  • Orzo Garden Salad

    1 posts, 1 voices, 1155 views, started Jul 7, 2009

    Posted on Tuesday, July 7, 2009 by Denise Richardson


    • Diamond

      Orzo Garden Salad
      Simple rice shaped pasta; crisp zucchini, carrots and celery mix with juicy tomatoes, fragrant herbs, Parmesan cheese and a light oil dressing. Raid your own veggie garden for fresh additions or substitutions.  

      Make it an Entrée: Add chicken or tofu.  

      Serves 4
      Total time: 20 minutes  

      1 cup dry orzo pasta
      1 small zucchini, chopped
      1 medium carrot, thinly sliced
      2 medium stalks of celery, chopped
      1 tablespoon shallot, finely chopped
      1/4 cup Roma tomatoes, chopped
      1 teaspoon fresh basil, chopped
      1 teaspoon oregano
      2 tablespoons Parmesan, grated (or more to taste)
      1 tablespoon olive oil
      1 tablespoon red wine vinegar


      1.Cook orzo according to package instructions.
      2.While orzo cooks, boil about 1" of water in a medium saucepan. Add in vegetables (except tomato) and cover with a lid. Reduce heat and simmer for about 3 minutes or until tender.
      3.Drain and rinse vegetables under cold water. Do the same with the orzo.
      4.Combine vegetables, including tomatoes, basil and oregano with orzo in a large bowl. Mix well.
      5.In a small bowl, combine oil, vinegar and Parmesan. Pour dressing over mixed salad.
      6.Cover and refrigerate until ready to serve.


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