Toasted Orzo Salad with Pecans
- Vegetable recipes
- Vegan
- Lactose free
- Peanut free
Cooking the dry pasta before boiling gives it a toasty, nutty flavour and a warm hue. A few halved cherry tomatoes make a nice garnish on each plate.
Ingredients
- 1-1/2 cups (375 mL) orzo or other tiny pasta
- 1 cup (250 mL) pecans, chopped
- 1 sweet green pepper, finely chopped
- 1/2 cup (125 mL) finely shredded fresh basil
- 3 tbsp (45 mL) red wine vinegar
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) each salt and black pepper
Preparation
In skillet, toast pasta over medium heat, stirring often, until light brown, about 5 minutes; set aside. In same skillet, toast pecans over medium heat, stirring often, until golden, 2 to 3 minutes; set aside. In saucepan of boiling salted water, cook toasted pasta until tender but firm, about 7 minutes; add green pepper and cook for 20 seconds. Drain and rinse under cold water; drain well and transfer to large bowl. Add pecans, basil, vinegar, oil, garlic, salt and pepper. Toss well. Makes 4 servings.
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