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Orzo Confetti Salad
| Ingredients | |||
| 1 1/2 | cup | orzo, rice shaped pasta, uncooked | |
| 1 | salt | ||
| 1/3 | cup | carrots, finely chopped | |
| 1 | each | tomato, plum, seeded, finely chopped | |
| 1/3 | cup | bell pepper, green, finely chopped | |
| 1/3 | cup | celery, chopped | |
| 1/3 | cup | onion, red, finely chopped | |
| 1/3 | cup | parsley, fresh, minced | |
| 1 | pepper, freshly ground | ||
| 1 | each | belgian endive, up to 2 heads, leaves separated | |
| 1 | each | radicchio, up to 2 heads, leaves separated | |
| ---DRESSING--- | |||
| 3 | tablespoon | vinegar, white wine | |
| 1 | teaspoon | mustard, dijon | |
| 6 | tablespoon | oil, olive | |
Directions: | |||
| Bring a large saucepan of water to boil over high heat. Add orzo and 1 tb salt and boil for about 8 minutes,or until pasta is tender but still slightly firm. Turn orzo into a sieve, rinse under cold water to stop cooking, and drain well. Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil. Bring small saucepan of water to boil over high heat, add carrots, and blanch for 2 minutes. Drain in a colander. In a large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and parsley. Add dressing, season with salt and pepper, and toss to combine well. Serve with endive and radicchio.  | |||
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