Quick Orzo Salad
Yield: Serves 4
Ingredients:
  • 1 1/3 cups orzo pasta
  • 1 cup thinly sliced green onion
  • 1 cup sliced black olive
  • 1 can (284 ml) sliced mushrooms, about 1 cup, drained
  • 1 cup chopped fresh coriander
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • black pepper to taste
Instructions:

Bring a pot of salted water to a boil. Add the orzo and cook uncovered, over high heat until al dente, cooked through but still a bit firm, stirring occasionally (or cook the orzo according to the package directions). Drain in a colander and rinse with cold water. Set aside.

Toss the orzo with the olive oil in a large bowl. Add the rest of ingredients and gently toss together. Taste and adjust seasonings. Chill for an hour before serving.

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