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Orzo and Vegetable Salad Recipe

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This recipe for Orzo and Vegetable Salad, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve and Barb Severino
Added: Tuesday, July 15, 2008


1/2 lb.cooked orzo, drained in bowl
1 small eggplant cut in 1" cubes
1 red pepper, cut in 1" cubes
1 green pepper, cut in 1" cubes
1 red onion, cut in 1" cubes
1/3 c. olive oil
1/3 c. lemon juice
Toasted pine nuts
Feta cheese
Fresh basil, optional

Preheat oven to 350F.
1. Prepare orzo and drain; add to bowl.
2. Prepare cubed vegetables and place on a cookie sheet; bake at 350F for 40 minutes.
3. When done baking, add to orzo along with lemon juice and olive oil. Mix together well.
4. Add toasted pine nuts and top with Feta cheese when ready to serve. Serve at room temperature.

Personal Notes:
Personal Notes:
You can add some fresh basil for extra taste.




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