Title: Orzo Confetti Salad
Categories: Salad Pasta
Yield: 4 Servings
| 1 1/2 | c | Orzo; rice shaped pasta uncooked Salt |
| 1/3 | c | Carrots; finely chopped |
| 1 | | Tomato, plum;seeded & finely chopped |
| 1/3 | c | Green pepper; finely chopped |
| 1/3 | c | Celery; chopped |
| 1/3 | c | Red onion; finely chopped |
| 1/3 | c | Parsley; fresh; minced |
| | | Black pepper; frshly ground |
| 1 | | Belgian endive;up to 2 heads leaves separated |
| 1 | | Radicchio; up to 2 heads leaves separated |
| DRESSING |
| 3 | tb | Vinegar, white wine |
| 1 | ts | Dijon mustard |
| 6 | tb | 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.