May 4, 2010

Orzo Pasta Salad

Orzo Pasta Salad

Some people give you an instant "yuck" face when you mention vegetarian food. They get visions of eating raw broccoli or steamed brussel sprouts. I think vegetarian food often gets a bad rap.

I love when I find great vegetarian recipes, like these tasty Black bean burgers or these mouth- watering Vegetarian salad rolls.

But, unfortunately, this Orzo Pasta Salad recipe, just didn't reach that level. I was a bit saddened, it just didn't do it for me. Didn't have enough wow to it. It felt like it was really missing something.

Pity I say.

Off to forage for something better.


Orzo Pasta Salad
serves 6

8 oz. orzo pasta
2 green onions, thinly sliced
8 oz. mushrooms, quartered
1 lb asparagus, chopped into 1/2 pieces
1 cup frozen peas
salt and pepper, to taste

3 tbsp white wine vinegar
2 tbsp olive oil
2 tsp whole grain mustard
1-1/2 tsp brown sugar

Cook the orzo pasta, rinse with cold water and set aside.

Cook the green onions in a frying pan for 2 minutes. Add mushrooms and asparagus and cook an additional 5-6 minutes. Stir in the peas and remove from heat. Season with salt and pepper to taste.

Whisk together the vinegar, oil, mustard and brown sugar in a large bowl until well mixed. Add the vegetables and orzo pasta and mix until well incorporated.


Recipe adapted from: Spring Orzo Salad, Vegetarian Times Magazine
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