ORZO SALAD WITH DIJON VINAIGRETTE
1 package orzo pasta
1 cup black olives, sliced
½ cup sun-dried tomatoes packed in oil, chopped
½ cup freshly grated Parmesan cheese
4 green onions, sliced
2 handfuls of fresh rocket
Dressing:
½ cup olive oil
¼ cup red wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
salt and pepper to taste
Cook the orzo according to the directions on the package.
Drain and rinse the orzo very well.
Add the orzo, black olives, sun-dried tomatoes, Parmesan, and green onions to a large bowl, and stir to combine.
Add all of the dressing ingredients to a jar with a tight fitting lid and shake for vigorously for 30 to 40 seconds or until creamy.
Taste and adjust the dressing to your liking. Add more sugar if you like a sweeter dressing or more vinegar if you like it more vinegary. Pour the dressing over the salad and mix well.
Add the rocket to the salad and mix well. Refrigerate for at least 30 minutes before serving.
Recipe placed by Amanda Conradie
