Recipe by emmapeel
I made this for a work potluck- and was asked repeatedly for the recipe, so I put it up here. I didn't take home very much of it! The sesame oil and pine nuts are a bit expensive, but I think they are what makes the recipe. It's very easy and fairly quick to prepare.
- 1 (16 ounce) box orzo pasta
- 1 1⁄2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 yellow bell peppers or 1 green bell pepper, chopped
- 4 stalks celery, chopped
- 2 cups broccoli florets, bite sized (about 1/2 head)
- 1 (16 ounce) can garbanzo beans, rinsed and drained (Chickpeas)
- 1 (3 7/8 ounce) cansliced black olives (reserve half the juice)
- 6 drops sesame oil
- 3 tablespoons fresh lemon juice (or bottled RealLemon)
- 2 tablespoons red wine vinegar
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried dill weed
- 1 1⁄2 tablespoons Dijon mustard
- 1 teaspoon curry powder
- 1⁄2 cup olive oil
- fresh salt and pepper (I use about 20 grinds of the pepper)
- 4 tablespoons pine nuts, toasted (buy these in bulk at the grocery store)
Directions See How It's Made
- Cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) Drain and rinse with cold water; drain well.
- Toss in large bowl with 1 1/2 T olive oil.
- Add chopped vegetables, beans, and olives In separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
- Gradually whisk in remaining 1/2 cup olive oil.
- Add salt and ground pepper to taste.
- Add dressing to orzo mixture and blend well.
- At this point taste the salad, and add more of whatever you prefer (I added more dijon).
- Toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
- Sprinkle on top of salad just before serving.
- Can be made 1 day ahead.
- Makes approximately 10 cups.