3/4 lb. (about 1 3/4 c.) orzo (rice-shaped pasta) or other sm. pasta1 c. pitted ripe black olives, sliced
1 cucumber, finely diced
1 c. pimento-stuffed green olives, sliced
1/3 c. thinly sliced scallion including the green part
1/3 c. minced fresh parsley leaves
2 1/2 tbsp. fresh lemon juice, or to taste
5 tbsp. olive oil
Olive oil preferably extra-virgin, available at specialty foods shops, natural foods stores and many supermarkets) or to taste.
In a kettle of boiling salted water boil the orzo, stirring occasionally, for 8-10 minutes, or until it is just tender, drain it in a sieve and rinse it under warm water. Drain the orzo well and transfer it to a large bowl. Add the black and green olives, cucumber, the scallion and the parsley and toss the mixture well. Drizzle the salad with the lemon juice and the oil, tossing it well, season it with salt and pepper and transfer it to a portable container. The salad may be made 2 days in advance and kept covered and chilled. Serves 6.
0 التعليقات:
إرسال تعليق