Toasted Orzo Salad with Pecans

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By: The Homemakers Test Kitchen

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	541
Protein	11 g
Fat (total)	32 g
Sat. Fat	3 g
Carbohydrate	55 g
Fibre	6 g
Sodium	313 mg
Calcium	4 % RDI
Iron	15 % RDI
Vitamin A	4 % RDI
Vitamin C	47 % RDI
Folate	13 % RDI

Also in this menu:

5 fabulous salads

Source

Homemakers Magazine: June 2006

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