Confetti Salad with Pasta or Rice
 
 
This is my favorite pasta salad and is perfect for summer parties. Substitute rice for a gluten-free version.
Author:
Recipe type: Salad
Serves: 5-6 cups
Ingredients
  • 1 cup uncooked orzo pasta or rice
  • ½ cup blanched and sliced, fresh snap peas
  • ½ cup sliced, cooked carrots
  • ½ cup thinly sliced radishes
  • ¼ cup diced red bell peppers
  • ¼ cup diced yellow bell peppers
  • ¼ cup sliced green onions
  • ¼ cup Italian dressing/vinaigrette
  • Salt and pepper to taste
  • Red pepper flakes (optional)
Instructions
  1. Cook the orzo pasta or rice according to package directions. Do not overcook it. Let the pasta/rice cool.
  2. Blanch the whole snap peas. Blanch them by bringing lightly-salted water to a boil. Add the whole snap peas to the boiling water and let them boil for 1 minute. Remove the snap peas and immediately put them in a bowl of ice water to instantly stop the cooking.
  3. When the snap peas are cool, drain them completely and slice them at an angle to create 3 or 4 pieces from each snap pea.
  4. Peel and slice one or two carrots, depending on size. Place the sliced carrots in enough salted water to just cover them. Simmer then until they are just tender. Remove them from the water and let them cool.
  5. Add the dressing/vinaigrette to the cooled pasta/rice. Gently stir to coat the pasta/rice with the dressing/vinaigrette.
  6. Add all of the vegetables, except for the green onions, to the pasta/rice.
  7. Add salt and pepper to taste. If you are using red pepper flakes, add them now.
  8. Gently stir the mixture to combine.
  9. Refrigerate the mixture and the green onions until chilled.
  10. When you are ready to serve it, gently stir in the green onions.
Recipe by Pinot & Pie at https://pinotandpie.com/confetti-salad-with-pasta-or-rice/