INGREDIENTS:3 lbs. orzo pasta, uncooked 1 cup olive oil ¼ cup lemon juice ¼ cup white wine vinegar 1 Tbsp. garlic, minced 3 cups California ripe olives, wedged 2 cups carrots, 1/8-inch minced 2 cups red bell pepper, ¼-inch, diced 2 cups green bell pepper, ¼-inch diced 2 cups cucumber, seeded, ¼-inch diced 3/4 cup red onion, ¼-inch dice 3/4 cup scallions, finely chopped 1 cup parsley, chopped ½ cup lemon zest, grated, blanched and rinsedDIRECTIONS:Cook orzo in boiling salted water just until ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.