Orzo Confetti Salad
1 ½ cups whole wheat orzo pasta, or Israeli cous cous
¼ cup olive oil
3 tablespoons lemon juice
½ teaspoon lemon zest
½ teaspoon salt
1/8 teaspoon black pepper
2 carrots, peeled & grated
½ cucumber, grated
1 medium golden beet, stemmed and grated
Any other grating vegetable that works
2 T. fresh parsley, finely chopped
¼ cup olive oil
3 tablespoons lemon juice
½ teaspoon lemon zest
½ teaspoon salt
1/8 teaspoon black pepper
2 carrots, peeled & grated
½ cucumber, grated
1 medium golden beet, stemmed and grated
Any other grating vegetable that works
2 T. fresh parsley, finely chopped
Directions
1. Cook orzo/Israeli cous cous in plenty of boiling water until tender, 10-12 minutes. Drain.
2. In a bowl, Whisk oil, lemon juice, zest, salt, and pepper until blended.
3. Toss all of the ingredients together. Serve warm or cold.
1. Cook orzo/Israeli cous cous in plenty of boiling water until tender, 10-12 minutes. Drain.
2. In a bowl, Whisk oil, lemon juice, zest, salt, and pepper until blended.
3. Toss all of the ingredients together. Serve warm or cold.
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