Ingredients
- null 2 cups uncooked RiceSelect® Orzo
- null 4 ozs cooked turkey or ham, diced into ¼ inch cubes
- null ½ cup Swiss cheese, diced into ¼ inch cubes
- null 3 ribs celery, chopped
- null 3 scallions, sliced
- null ½ cup diced red onion
- null ¼ cup diced black olives
- null salt and freshly ground pepper, to taste
- null ¼ cup Dijon mustard
- null 2 tablespoons vegetable oil
- null ¼ cup vinegar
Instructions
- Prepare orzo according to package directions; drain, rinse with cold water and drain again.
- Place the orzo, turkey or ham, cheese, celery, scallions, onion and olives in a mixing bowl. Season with salt and freshly ground pepper to taste.
- In a small bowl, mix the mustard, vegetable oil and vinegar until combined. Add to the orzo and toss. Refrigerate for two hours and serve chilled.
- Recipe Tip: To make this a Greek Orzo salad use Kalamata olives, feta cheese, tomatoes and cucumber if desired. Alternatively, drizzle with a lemon herb vinaigrette. RiceSelect® Pearl Couscous pasta also makes a great substitute for orzo.