Name: Orzo Salad
Cook time: 20 minutes
Total time: 1 1/2 hours
Yield: Makes 12 servings
Ingredients: 1/2 cup pine nuts; 1 pound orzo; 1/4 cup fresh lemon juice, or to taste; 1/2 cup extra-virgin olive oil; 1 garlic clove, finely minced; 1 (12 ounce) jar marinated roasted bell peppers, drained and chopped; 1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces; 4 cups chopped baby arugula leaves (2 1/2 ounces); 2 cups chopped radicchio (2 1/2 ounces)

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Orzo SaladChris Gentile

Orzo is the Italian word for barley, and the slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad, particularly if you are balancing a plate while perched on the edge of a sofa or standing around the TV watching the Super Bowl. Although the salad makes for a great accompaniment to the Stuffed Sliders Your Way, your vegetarian friends will thank you for providing them with an option they will really enjoy as their main dish.

Cooks' Note:

•Orzo salad can be made 2 hours ahead and kept at room temperature. Leftovers can be chilled, but for entertaining purposes, the salad is at its best when made fresh and not refrigerated.

Recipe notes

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