| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 12 | oz | Orzo |
| 4 | tb | Olive oil |
| 6 | tb | Red wine vinegar |
| 1 | lg | Red pepper |
| 2 | bn | Green onion |
| 1 | c | Fresh parsley |
| 2 | Cloves Garlic | |
| 1 | c | Frozen peas |
| Salt & Pepper; to taste |
INSTRUCTIONS
Cook orzo al dente. Drain, place in large bowl. Toss with oil and vinegar. Chop red pepper, green onions, fresh parsley and garlic cloves. Add above to pasta. Add peas to pasta. Toss all well. Refrigerate overnight or several hours before serving. Serves 6 to 8. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998
A Message from our Provider:
“Peace starts with a smile.”