Saturday, June 17, 2006
Orzo Pasta Salad with Mint Pesto
Makes 8 cups
1 garlic clove
1 tablespoon Dijon Mustard
3 tablespoons white balsamic vinegar
1/4 cup olive oil
salt and pepper
6 cups cooked orzo pasta
2 cups English Cucumber, peeled and sliced
2 cups grilled cherry tomatoes, seeded
1/3 cup yellow raisins
10 thin slices of grilled onions
3 tablespoons mint pesto
Press garlic into a salad bowl. Add mustard and vinegar and stir to combine. Slowly drizzle in the olive oil and whisk constantly. Add salt and pepper to taste.
Add cooked orzo, cucumbers and raisins into the bowl. Stir to combine. Then add the mint pesto and combine again.
Note: if you don’t want to make up the Mint Pesto then just chiffonade some mint leaves and toss into the salad.
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