Picnic Orzo Salad with Honey Mustard Vinaigrette
This salad will travel easily in a cooler, stored in either a large Ziploc® bag or a plastic storage container.
- 1 1/2C orzo, uncooked
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can garbanzo beans, drained and rinsed
- 1 red pepper, chopped
- 1 bunch green onions (about 6), chop white part only and discard green tops
- 3 carrots, peeled and grated
- 1 cucumber, peeled, seeded and diced
- 3 small ribs celery, diced
- 1 pint cherry tomatoes
- 5 springs parsley, chopped
- 3/4t salt
- 1/2t pepper
- honey mustard vinaigrette
Cook orzo in a large pot of boiling, salted water for 8 minutes. Drain, rinse with cool water and place in a large bowl. Add black and garbanzo beans, as well as all of the vegetables. Drizzle with two-thirds of the dressing. Add parsley, salt
and pepper. Mix and chill well, overnight if possible. Before packing and/or serving, check to see if the salad needs more dressing and add to taste if necessary. Any remaining dressing can be stored in the refrigerator for 2 weeks and used as a salad dressing or marinade.
Honey Mustard Vinaigrette
- 3/4C light olive oil
- 6T raspberry or blackberry vinegar
- 3T Dijon mustard
- 3T honey
- 1/4t each salt, pepper and nutmeg
Place all ingredients in a quart-size jar and shake well.
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