Ensalada de Pimiento Rostizados

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Orzo Salad with Spanish Olives

I love pasta especially cold pasta salads and that’s why I decided to prepare  a simple salad that i can use my marinade from my grilled vegetables in order to make things easier. Start the Orzo Salad with 6 oz orzo, which is pasta that kind of looks like rice. It’s a great little cut for side dishes! Cook the orzo in boiling water until al dente, then drain and set aside to cool off for a bit. Add your marinate and Spanish Olives, Sauteed Green Beans, and grape tomatoes and done!

Ingredients

1 6 oz bag orzo

2 Spoons Spanish Olives

Grape Tomatoes

1/4 Green Beans-sautee in olive oil for 5 minutes

1 cup Marinade

Marinade for grilled Vegetables/Vinagreta para Vegetales a la Parrilla

Most vegetables cook better and are less likely to stick if marinated first here is the recipe for the marinate:

Ingredients:

16 oz Canola Oil

8 oz Red Wine Vinegar

2 oz Lemon Juice

1 Spoon minced Garlic

1 Tablespoon Rosemary

1 Teaspoon salt

1 Teaspoon pepper

Combine all ingredients for the marinade.

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Los vegetales se cocinan mejor y son menos propensos a quemarse si lo marinamos primero, aqui esta la receta:

Ingredientes:

16 oz aceite de canola

8 oz Vinagre de Vino Tinto

2 oz de jugo de limón

1 cuchara de ajo picado

1 cucharada de romero

1 cucharadita de sal

1 cucharadita de pimienta

Combine todos los ingredientes un despues de lavar tus vegetales mezclalo!