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Duck-and-Saffron Orzo Salad
Chill: 2 hrs
Ingredients
- 3 water
- 2 cups orzo (rosamarina) pasta (13 ounces)
- 3/4 teaspoon salt
- 1 1/2 cups chopped cooked duck or chicken, or smoked duck, or chicken (8 ounces)
- 1 medium red and/or orange sweet pepper, chopped (3/4 cup)
- 1/3 cup white balsamic vinegar or white wine vinegar
- 1/4 cup olive oil
- 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Dash ground saffron or 1/4 teaspoon ground turmeric
- Lettuce (optional)
Directions
1. In a very large saucepan or Dutch oven, bring the water to boiling. Add orzo and the 3/4 teaspoon salt. Return to boiling; reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until orzo is just tender. Drain in colander. Rinse with cold water; drain again.
2. Transfer pasta to very large bowl. Stir in duck and sweet pepper.
3. For dressing, in a small bowl, whisk together vinegar, olive oil, basil, the 1/4 teaspoon salt, the black pepper, and saffron or turmeric. Pour dressing over pasta mixture. Toss to coat. Cover; chill in the refrigerator for 2 hours or overnight. If you like, serve on lettuce-lined plates. Makes 8 servings.
