* Note 1: Available in Italian Markets. * Note 2: See the "Green Pesto Sauce" recipe which is included in this collection. Cook the pasta in lightly salted water until al dente. Drain and rinse with cold water; drain well. Combine the drained pasta in a large bowl along with the scallions, bell pepper and celery. Mix the ingredients for the dressing until smooth. Add to the pasta and vegetables and fold together until all is combined. Salt and pepper to taste. Refrigerate. Toss a couple of times while chilling. This recipe serves 8. Comments: Orzo is simply rice-shaped pasta. It works great in such a salad because it will not get soggy even after a couple of days. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-02-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 09-07-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 8|
|Calories from Fat: 250 (54%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 56.2mg||17 %|
|Sodium 442.1mg||15 %|
|Potassium 192.5mg||5 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 46.4g|
|Protein 7.3g||10 %|
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Calories per serving: 462
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