Venetian Pasta Salad Recipe
I love pasta and so I thought I will give this Venetian Pasta Salad recipe a try. Each time I eat these Venetian Pasta Salad, I remember my holiday to Venice. Divine!
Ingredients
| Rice | 2 Cup (16 tbs), shaped | |
| 2 chicken-flavor bouillon cubes or envelopes | ||
| Salad oil | 2 Tablespoon | |
| Zucchini | 3 Small, chopped | |
| 1 medium-sized onion, diced | ||
| 1 medium-sized green pepper, cut into thin strips | ||
| Salt | To Taste | |
| Ripe olives | 1 6 Ounce, drained | |
| 1 4-ounce can whole pimentos, drained and cut into thin strips | ||
| Wine vinegar | 3 Tablespoon | |
| Dry mustard | 2 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
Directions
1. Prepare orzo as label directs but add bouillon to water. Drain orzo; place in large bowl.
2. Meanwhile, in 10-inch skillet over medium heat, in hot salad oil, cook zucchini, onion, green pepper, and 1/2 teaspoon salt, stirring occasionally, until vegetables are tender-crisp.
3. Remove vegetable mixture to bowl with orzo. Add olives, pimentos, vinegar, mustard, sugar, and 1 3/4 teaspoons salt, tossing to mix well. Cover and refrigerate 1 hour to blend flavors.
2. Meanwhile, in 10-inch skillet over medium heat, in hot salad oil, cook zucchini, onion, green pepper, and 1/2 teaspoon salt, stirring occasionally, until vegetables are tender-crisp.
3. Remove vegetable mixture to bowl with orzo. Add olives, pimentos, vinegar, mustard, sugar, and 1 3/4 teaspoons salt, tossing to mix well. Cover and refrigerate 1 hour to blend flavors.
Chef
