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Orzo confetti salad

Yield: 4 Servings

Ingredients:

• 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 MMMMM--------------------------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

Instructions:

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.

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