Recipe - Orzo Salad With Pesto Mayonnaise

1 pound Orzo pasta; see * Note 1
2 bn Scallions; chopped
1 md Red bell pepper; cored,
seeded,
And finely chopped
1 One half cup Thinly cut or sliced up celery
=== DRESSING ===
2 tablespoon White wine vinegar
Juice of 1 lemon
1/3 cup Green Pesto Sauce; see *
Note 2
1 cup Mayonnaise
1 cup Olive oil
Salt; to taste
Freshlyground black pepper;
to taste

* Note 1: Available in Italian Markets. * Note 2: See the "Green Pesto
Sauce" recipe which is included in this collection.

Cook the pasta in lightly salted water until al dente. Drain and rinse with
cold water; drain well. Combine the drained pasta in a large bowl along
with the scallions, bell pepper and celery. Mix the ingredients for the
dressing until smooth. Add to the pasta and vegetables and fold together
until all is combined. Salt and pepper to taste. Refrigerate. Toss a couple
of times while chilling. This recipe serves 8.

Comments: Orzo is simply riceshaped pasta. It works great in such a salad
because it will not get soggy even after a couple of days.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09021992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

09071995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.