Cranberry & Orzo Salad Joe Leone 1lb ½ cup ½ cup 2 tbsp ¼ cup 3 tbsp 5 tbsp 5 tbsp TT Orzo pasta Dried cranberries Sun-dried Tomato Pesto (see below recipe) Fresh lemon juice Red onion; minced Green peppers; small dice Red peppers; small dice Yellow peppers; small dice Salt & pepper SDT Pesto ½ cup ½ tsp ½ cup ¼ cup ¼ cup ¼ cup TT Plump sundried tomato; chopped Garlic powder Grated Parmigiana Reggiano Extra Virgin olive oil Toasted pignoli nuts Toasted pecans Salt & pepper Blend all ingredients in a blender until you reach a pesto consistency. Method: Boil off pasta, drain and shock in an ice water bath to cool pasta down. Add cranberries & nuts. Add to pasta & cranberries. Add peppers & onion. Mix well until it is mixed throughout the salad. In a separate bowl add the following: Add sun-dried tomato pesto. Add lemon juice & Extra virgin olive oil. Add the Parmigiana Reggiano cheese. Mix well-fold into the pasta mix. Season with salt & pepper. Toss & chill before serving.
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