Venetian Pasta Salad
|Orzo||2 Cup (32 tbs) (Rice Shaped Pasta)|
|Bouillon cubes/Envelope||2 (Chicken Flavored)|
|Salad oil||2 Tablespoon|
|Zucchini||3 Small, chopped|
|Onion||1 Medium, diced|
|Green pepper||1 Medium, cut into thin strips|
|Canned pitted ripe olives||6 Ounce, drained and sliced (1 Can, Drained Weight)|
|Canned whole pimentos||4 Ounce, drained and cut into thin strips (1 Can)|
|White wine vinegar||3 Tablespoon|
|Dry mustard||2 Teaspoon|
1. Prepare orzo as label directs but add bouillon to water. Drain orzo; place in large bowl.
2. Meanwhile, in 10-inch skillet over medium heat, in hot salad oil, cook zucchini, onion, green pepper, and 1/2 teaspoon salt, stirring occasionally, until vegetables are tender-crisp.
3. Remove vegetable mixture to bowl with orzo. Add olives, pimentos, vinegar, mustard, sugar, and 1 3/4 teaspoons salt, tossing to mix well. Cover and refrigerate 1 hour to blend flavors.