Category: Salads/Ensaladas
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
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!
