Orzo and Vegetable Confetti Salad
She loved it so much that every time she went there she would order this and try to figure out what was in it. Over time she came up with this. This salad is refreshing and vibrant…just like Wendy.
OTHER SALAD RECIPES:
Confetti Orzo Salad
Confetti Orzo Salad feeds a crowd and is great for BBQs, potlucks, baby showers, and church get togethers. This salad is filled with peppers, onions, and fresh herbs in a lemon vinaigrette.
- 1 ½ cups uncooked orzo
- 1 (6 oz) package long grain and wild rice with seasonings
- 1/2 cup extra virgin olive oil
- 1 teaspoon grated lemon zest
- 1/3 cup fresh lemon juice
- salt and freshly ground pepper
- ¾ cup slivered almonds
- ½ red bell pepper, diced finely, (about 1/2 cup)
- ½ yellow bell pepper, diced finely, (about 1/2 cup)
- ½ purple onion, diced finely
- ½ cup craisins
- ¼ cup capers, drained
- 2 Tablespoons finely chopped fresh basil
- 2 Tablespoons finely chopped fresh parsley
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In a large pot over high heat, bring the water to a boil. Add about a tablespoon of salt. Add the orzo and cook until tender, 5-8 minutes. Drain and cool the orzo.
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Prepare the long grain and wild rice according to package directions. Let cool.
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In a large bowl, whisk together the 4 Tablespoons of olive oil, lemon zest, lemon juice and salt and pepper to taste (I add about 1 teaspoon of salt and 1/2 teaspoon pepper). Add the almonds, peppers, onion, craisins, capers, basil, parsley, cooled rice and orzo. Toss to mix well. Refrigerate to let the flavors blend.
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Serve at cold or room temperature.
Source: Wendy Weisenburger
