Orzo salad

PREPARATION : 25 minutes

COOKING :  10 minutes

SERVINGS : 4

INGREDIENTS

1 ½ cup (320 g) orzo

7 oz (200 g) hearts of palm sliced

3 ½ oz (100 g) baby corn on the cob

3 oz (80 g) stuffed green olives

1/2 oz (15 g) fresh chopped parsley

1 oz (30 g) capers

1/4 cup (60 ml) extra virgin olive oil

Salt to taste

Quick view

Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

Quick view

Organic durum wheat semolina pasta. Great texture and always perfect cooking. The real good taste of the Mediterranean tradition.

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.

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