Two Tomato And Orzo Confetti Pasta Salad

By á-174942

Ingredients

• Water as needed
• 12 ounces orzo (or other dry pasta of choice)
• 1 cup yellow pear tomatoes stemmed, and cut in half lengthwise
• 1 cup cherry tomatoes stemmed, and cut in half lengthwise
• 1 cup diced seeded orange or yellow pepper
• 1 cup diced celery diced
• 1 cup diced lengthwise-halved English cucumber
• 1/2 cup sliced black olives
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup vegetable stock (or water)
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly-ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup freshly-chopped basil
• 1/4 cup freshly-chopped parsley
• 3 tablespoons freshly-chopped dill

Details

Servings 3

Preparation

Step 1

In a large pot of salted, boiling water, cook the orzo for 5 to 7 minutes or until al dente. Drain, rinse with cold water, drain well again, and set the orzo aside to cool.

In a large bowl, place the pear and cherry tomatoes, orange pepper, celery, cucumber, and black olives, and toss gently.

In a small bowl, place the lemon juice, olive oil, vegetable stock, mustard, salt, pepper, and crushed red pepper flakes, and whisk well to combine. Add the herbs and whisk well to thoroughly incorporate them into the mixture.

Add the cooled orzo and dressing to the vegetable mixture and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the salad again before serving.

This recipe yields 3 quarts.