| 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
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