Potluck Orzo Pasta Salad

Total Time: 59 mins Preparation Time: 50 mins Cook Time: 9 mins

Ingredients

• 1 (16 ounce) box orzo pasta
• 1 1/2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 yellow bell peppers or 1 green bell pepper, chopped
• 4 stalks celery, chopped
• 2 cups broccoli florets, bite sized (about 1/2 head)
• 1 (16 ounce) can garbanzo beans, rinsed and drained (chickpeas)
• 1 (3 7/8 ounce) can sliced black olives (reserve half the juice)
• 6 drops sesame oil
• 3 tablespoons fresh lemon juice (or bottled reallemon)
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon dried dill weed
• 1 1/2 tablespoons dijon mustard
• 1 teaspoon curry powder
• 1/2 cup olive oil
• fresh salt and pepper (i use about 20 grinds of the pepper)
• 4 tablespoons pine nuts, toasted (buy these in bulk at the grocery store)

Recipe

• 1 cook orzo in 6-8 qt pot of boiling water according to pkg directions (7-9 minutes) drain and rinse with cold water; drain well.
• 2 toss in large bowl with 1 1/2 t olive oil.
• 3 add chopped vegetables, beans, and olives in separate small bowl, combine olive juice, sesame oil, lemon juice, vinegar, garlic, oregano, dill weed, mustard and curry.
• 4 gradually whisk in remaining 1/2 cup olive oil.
• 5 add salt and ground pepper to taste.
• 6 add dressing to orzo mixture and blend well.
• 7 at this point taste the salad, and add more of whatever you prefer (i added more dijon).
• 8 toast pine nuts on a cookie sheet in a 350 degree oven for 5-10 minutes.
• 9 sprinkle on top of salad just before serving.
• 10 can be made 1 day ahead.
• 11 makes approximately 10 cups.