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.
Ingredients
- 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
Instructions
- 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.
- Prepare the long grain and wild rice according to package directions. Let cool.
- 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.
- Serve at cold or room temperature.
Notes
Source: Wendy Weisenburger