Dressing: 1/4 cup Vegenaise (or other mayo)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
juice and zest of half a lemon
2 large pinches dried tarragon
6 threads saffron
2 large pinches dried oregano
Whisk in a bowl.
Prepare 1/2 pound orzo pasta according to package directions. The recipe says chilled but I didn’t bother as all my other ingredients were chilled. I’m also a fan of cool, but not cold, pasta.
Mix-ins:
15 kalamata olives, chopped
2 Roma tomatoes, chopped
1/2 cucumber, unwaxed and unpeeled, chopped
1 rib celery, diced
2 tablespoons minced parsley
salt and freshly ground black pepper to taste
red bell pepper, roasted, peeled, seeded, diced
Romaine leaves, prepared (washed, spun dry, etc.)
Combine dressing, pasta and mix-ins in a bowl. Serve over the romaine leaves.
The recipe suggests topping with smoked tofu or smoked provolone, Parmesan, toasted pine nuts, parsley and mint — you can also use grated Manchego instead. Absolutely delicious.
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