Bowl of Pigeon Pea and Orzo Salad
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Pigeon Pea & Orzo Salad


Puerto Rico   -   Ensalada de Gandules y Orzo
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
**
1-1/2 hrs
Yes		 This is a simple, but interesting attractive and delicious pasta salad that is excellent for parties. It will not wilt or fade, and is easily spooned for buffet service. Unlike many pasta salads, it is dairy free.




1
15 oz
6
7
1/4
-------
1/4
1/2
1/2
1
--------
c
can
oz
oz
c
----
c
c
T
t
-----

Orzo (1)
Pigeon Peas. gn (2)
Onion,red
Bell Pepper, yellow
Cilantro
-- Dressing
Cider Vinegar
Olive Oil ExtV
Salt
Pepper, black
---------
Make   -   (1-1/2 hrs - 17 min work)
  1. Cook ORZO in lightly salted water like any other Pasta, until al-dente. Drain and stir in a dash of the Olive Oil to keep it from sticking. Spread out in your large mixing bowl to cool.
  2. Open the can of PIGEON PEAS and drain.
  3. Core BELL PEPPER and cut into about 1/4 inch dice.
  4. Cut ONION into about 1/4 inch dice.
  5. Chop CILANTRO LEAVES medium.
  6. When Orzo is cool, add all other Salad Items to the mixing bowl.
  7. Make Dressing in a small jar. Shake it up vigorously and pour over the Salad. Tumble until all is evenly distributed.
  8. Refrigerate for 30 minutes to blend flavors.
NOTES:

  1. Orzo:

      This is a common long grain rice shaped Pasta (though the name means "barley"), used both in Italy and Greece. It comes in several sizes, larger is better for this salad.

  2. Green Pigeon Peas:

      [Gandules Verdes]   These are commonly available in North America, canned, usually Goya brand.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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