Orzo Confetti Salad

• 1 1/2 cup pasta, orzo rice shaped pasta, uncooked
• 1 x salt
• 13 cup carrots finely chopped
• 1 each tomatoes plum, seeded, finely chopped
• 13 cup sweet red bell peppers green, finely chopped
• 13 cup celery chopped
• 13 cup onions red, finely chopped
• 13 cup parsley leaves fresh, minced
• 1 x black pepper freshly ground
• 1 each belgian endive up to 2 heads, leaves separated
• 1 each radicchio up to 2 heads, leaves separated
• 3 tablespoons vinegar white wine
• 1 teaspoon prepared mustard dijon
• 6 tablespoons vegetable oil olive

1. Bring a large saucepan of water to boil over high heat.
2. Add orzo and 1 tablespoon salt and boil for about 8 minutes, or until pasta is tender but still slightly firm.
3. Turn orzo into a sieve, rinse under cold water to stop cooking, and drain well.
4. Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil.
5. Bring small saucepan of water to boil over high heat, add carrots, and blanch for 2 minutes.
6. Drain in a colander.
7. In a large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and parsley.
8. Add dressing, season with salt and pepper, and toss to combine well.
9. Serve with endive and radicchio.

pasta, salt, carrots, tomatoes, sweet red bell peppers, celery, onions red, parsley, black pepper, belgian endive, radicchio, vinegar white wine, vegetable oil olive

Taken from recipeland.com/recipe/v/orzo-confetti-salad-2633 (may not work)