Orzo salad
Preparation
35 min
Difficulty
Easy
Servings
4
Preparation
1. In a pot of boiling water, cook orzo until tender. Drain and add half of the extra virgin olive oil and half of the chopped parsley.
2. In a large bowl, combine the olives cut in half, the hearts of palm, the corn and the rinsed capers. Add the pasta and the rest of the parsley and the oil. Toss well. Season with salt.
3. Let stand 20 minutes and serve.
Ingredients
- Orzo 320 gr (1 ½ cup)
- Hearts of palm sliced 200 gr (1 cup and 2 tablespoons)
- Baby corn on the cob 100 gr (3/4 cup)
- Stuffed green olives 80 gr (1/2 cup)
- Fresh chopped parsley 15 gr (3 tablespoons)
- Capers 30 gr (1/2 cup)
- Extra virgin olive oil: 60 ml (1/4 cup)
- Salt to taste
