Recipe

Toasted Orzo Salad with Pecans

Homemakers Best Tested
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

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Source

Homemakers Magazine: June 2006

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