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Orzo salad

As posted on Boston.com

  • 1 1/4 cups (about 8 ounces) orzo
  • 4 tablespoons olive oil
  • 1/2 cup raw (green) pepitas (Mexican pumpkin seeds)
  • 2 stalks celery, chopped
  • 2 scallions, chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste

1. Bring a large pot of salted water to a boil. Add the orzo and boil for 9 minutes or until tender. Drain into a colander and transfer to a large bowl. Stir in 1 tablespoon of the oil. Leave to cool.
2. Meanwhile, in a small skillet over medium heat, heat the pepitas. Toast, shaking the pan constantly, for 5 minutes or until they turn golden. Remove from the heat.
3. Add the celery, scallions, olives, and parsley to the orzo. Toss well. Stir in the pepitas, lemon juice, remaining 3 tablespoons olive oil, salt, and pepper. Toss again.


“Orzo salad”