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!
Summary
Ingredients
2 cups orzo (rice-shaped pasta)
2 chicken-flavor bouillon cubes or envelopes
2 tablespoons salad oil
3 small zucchini chopped
1 medium-sized onion, diced
1 medium-sized green pepper, cut into thin strips
Salt
1 6-ounce can (drained weight) pitted ripe olives, drained and sliced
1 4-ounce can whole pimentos, drained and cut into thin strips
3 tablespoons white-wine vinegar
2 teaspoons dry mustard
1/4 teaspoon sugar
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.
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