Thursday, May 26, 2011
Memorial Day Recipe Orzo Pasta Salad
Orzo Pasta Salad
2 cups cooked orzo pasta (follow package instructions)
1 can mandarin oranges, drained (juice reserved)
1 cup frozen peas, thawed
1/2 cup dried cranberries (Craisins)
1 bunch cilantro, finely chopped
1 bunch green onions, finely chopped (white and light green parts only)
1/2 cup almond slices
juice from Mandarin oranges (no more than 2 tbsp)
2 tbsp olive oil
2 tbsp red wine vinegar
2 teaspoons sugar
1 garlic clove
Cook pasta according to package instructions. Drain and rinse under cool water.
While cooking, whisk together juice from mandarin oranges, olive oil, vinegar, sugar and garlic.
Toss rinsed orzo with oranges, cranberries, cilantro, green onions, and almond slices. Stir in dressing. Chill for up to 2 days (flavors will come together more as it sits) and serve.
This is a great make-ahead item and will keep for several days! If it dries out in the fridge, toss in a little extra vinegar and oil to bring it back to life.