Orzo with carrot and fennel (Pasta salads)

 

           Transform this salad into a dinner entree by adding cooked chicken.

Makes 6 servings

Salad

• 1¼ cup orzo pasta
• 2 cups brocoli flowerets
• 2 carrots, pared and diced
• ½ fennel bulb, diced (1¼ cups)
• ¼ cup diced red onion

Dressing

• ¼ cup olive oil
• ¼ cup basil leaves, cut into thin strips
• 3 tablespoons balsamic vinegar
• Salt to taste
• 1 clove garlic, finely chopped

1. Cook orzo according to package directions ; drain, rinse under cold water and drain well, transfer to large bowl.
2. Cook brocoli in 1 inch boiling water in large saucepan, covered, for 2 minutes until crisp-tender ; drain, rinse under cold water, drain well, transfer to bowl with orzo.
3. Add carrot, fennel and red onion to the same bowl.
4. For the dressing, whisk together all the dressing ingredients in small bowl ; pour dressing over orzo and vegetables, toss to coat.
5. Serve immediately or cover and refrigerate to serve cold later.

BON APPÉTIT