PASTA: Orzo Salad with Lemon and Parsley Dressing

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* Exported from MasterCook Mac *

 

Orzo Salad with Lemon and Parsley Dressing

 

Recipe By : Judith Barrett, in Pasta Verde, 1995

Serving Size : 4 Preparation Time :0:00

Categories : vegetarian grains, beans and

pasta

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound orzo

1 tablespoon kosher salt

1 cup fresh parsley sprigs -- packed

1/2 lemon -- juice

1/4 cup virgin olive oil

 

Bring a large pot of water to a rolling boil over high heat. Add the

orzo and 1 tablespoon of salt. Cook, stirring occasionally, until the

pasta is tender but firm, al dente, 7 to 10 minutes. Drain; transfer to

a large mixing bowl. Allow to cool slightly.

 

Place the parsley in a food processor fitted with the metal blade.

Process until finely chopped, about 10 seconds. Add the lemon juice and

salt to taste. Continue processing. While the machine is running, add

the olive oil in a slow, steady stream. Pour the dressing over the orzo;

stir well to combine. Season with more salt and lemon juice to taste.

(If you don't have a food processor, chop the parsley by hand; transfer

to a small mixing bowl; and stir in the lemon juice, salt, and olive

oil.) Serve at room temperature.

 

Source: Judith Barrett, in Pasta Verde, 1995

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving: 337 Calories; 15g Fat (38% calories from fat); 8g Protein;

45g Carbohydrate; 0mg Cholesterol; 1421mg Sodium

Food Exchanges: 3 Starch/Bread; 3 Fat

 

NOTES : A great accompaniment to many dishes, this versatile salad is

also wonderful with cooked vegetables added to it.

 

Eruna's comment: I would drastically reduce the salt (personal opinion

and preference).

 

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