Orzo Olive Salad

A simple salad using whole wheat orzo pasta and New Orleans olive salad, which is filled with with carrots and capers and garlic and oregano.

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The olive oil is so well seasoned that there isn’t a need to add a whole lot of other seasonings.  It just needs a little time to marinate with the vegetables before serving.  This is also a good winter salad.  My original intention when I was planning this was to add half a head of cauliflower, and cook it with the orzo, but I did not get that far.  I do love just-cooked cauliflower in a cold Italian salad.

You will need:

  • 1 cup dry whole wheat orzo pasta
  • 1 dry pint cherry tomatoes, halved
  • 1 medium cucumber, peeled and diced
  • 1 cup diced green onions
  • 1 cup celery, diced
  • Optional: 1 cup of any: cauliflower florets (steamed), broccoli florets (steamed), zucchini (raw) or bell pepper (raw)
  • 1 cup New Orleans olive salad mix (the kind used for muffuletta sandwiches) with the olive oil (do not drain the olive oil- this is your dressing!)
  • 1/4 cup of your favorite Italian vinaigrette or 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 2 cloves minced garlic, 1 teaspoon Dijon musstard
  • salt and pepper to taste

Cook the pasta according to package directions, drain well.  Combine all the remaining ingredients.  Refrigerate for 1 to 2 hours before serving.  However, it is best served at room temperature.

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