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Prep Time: 50 Minutes Cook Time: 9 Minutes |
Ready In: 59 Minutes Servings: 6 |
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I made this for a work potluck- and was asked repeatedly for the recipe, so I put it up here. I didn't take home very much of it! The sesame oil and pine nuts are a bit expensive, but I think they are what makes the recipe. It's very easy and fairly quick to prepare. Ingredients:
1 (16 ounce) box orzo pasta |
1 1/2 tablespoons olive oil |
1 red bell pepper, chopped |
1 yellow bell peppers or 1 green bell pepper, chopped |
4 stalks celery, chopped |
2 cups broccoli florets, bite sized (about 1/2 head) |
1 (16 ounce) can garbanzo beans, rinsed and drained (chickpeas) |
1 (3 7/8 ounce) can sliced black olives (reserve half the juice) |
6 drops sesame oil |
3 tablespoons fresh lemon juice (or bottled reallemon) |
2 tablespoons red wine vinegar |
1 tablespoon minced garlic |
2 teaspoons dried oregano |
1 teaspoon dried dill weed |
1 1/2 tablespoons dijon mustard |
1 teaspoon curry powder |
1/2 cup olive oil |
fresh salt and pepper (i use about 20 grinds of the pepper) |
4 tablespoons pine nuts, toasted (buy these in bulk at the grocery store) |
Directions:
1. Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
2. Toss in large bowl with 1 1/2 T olive oil.
3. Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
4. Gradually whisk in remaining 1/2 cup olive oil.
5. Add salt and ground pepper to taste.
6. Add dressing to orzo mixture and blend well.
7. At this point taste the salad, and add more of whatever you prefer (I added more dijon).
8. Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
9. Sprinkle on top of salad just before serving.
10. Can be made 1 day ahead.
11. Makes approximately 10 cups.
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