This was a popular thirty-some years back, when we first opened the deli. It still goes over well when I bring it to a potluck. One nice feature: it uses ingredients I usually have on hand–carrots and frozen peas. They give it color, and the sunflower seeds and pine nuts add a nice crunch.
Orzo is a rice-shaped pasta. Rice could also be substituted for the pasta, making it gluten-free.
Serves 6-8 or so.
INGREDIENTS
- 8 oz. orzo
- Splash olive oil
- 3/4 lb. carrots, peeled
- 1/4 c. mayo
- 1/2 tsp. pepper
- 2.tsp. Vege-Sal
- 1/2 TBS. rubbed, dry Italian herbs
- pinch cayenne
- Half bag (12 oz. size) green peas, frozen, thawed
- 2/3 c. sunflower seeds
- 1/3 c. pine nuts
Cook: > 8 oz. orzo
Drain and rinse pasta; let cool. Toss cooled pasta with: > splash olive oil
Steam or microwave until tender, then dice when cooled. Use: > 3/4 lb. carrots
In bowl, mix well: > 1/4 c. mayo > 1/2 tsp. pepper > 2 tsp. Vege-Sal > 1/2 TBS. rubbed, dry Italian herbs > pinch cayenne
Mix all ingredients in bowl, adding: > 12 oz. green peas, frozen, thawed > cooked, diced carrots > cooled pasta > 2/3 c. sunflower seeds > 1/3 c. pine nuts