Recipe: Firecracker Fanfare Orzo Salad (24 servings)

FIRECRACKER FANFARE ORZO SALAD
Makes: 24 (1 cup) servings

3 lbs. orzo pasta
1 cup olive oil
1/4 cup lemon juice
1/4 cup white wine vinegar
1 tbsp. garlic, minced
3 cups California ripe olives, wedges
2 cups carrots, 1/8-inch minced
2 cups red bell pepper, 1/4-inch diced
2 cups green bell pepper, 1/4-inch diced
2 cups cucumber, seeded, 1/4-inch diced
1 cup parsley, chopped
3/4 cup scallions, finely chopped
3/4 cup red onion, 1/4-inch diced
1/2 cup lemon zest, grated, blanched and rinsed

Cook orzo in boiling salted water just until al dente. Drain and rinse. Place in a large bowl.

Combine olive oil, lemon juice, vinegar and garlic. Add to orzo. Stir well. Chill 1 hour.

Add next 8 ingredients to orzo. Combine. Chill well.

Adjust seasoning with salt and pepper. Sprinkle each serving with lemon zest.

Source: California Olive Industry