Orzo Salad With Marinated Mushrooms and Edamame

(from saymyname’s recipe box)

Source: Cooking Light

Serves 8 people

Categories: Cooking Light, Pasta, Salad

Ingredients

  • 1/2 cup white wine vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh thyme leave
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon dry sherry
  • 1 1/2 teaspoons salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon fresh ground black pepper
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 7 cups quartered mushrooms (about 1 pound)
  • 2 cups frozen blanched shelled edamame, thawed (green soybeans)
  • 1 cup chopped red bell pepper
  • 1 cup dry orzo pasta (about 2 cups cooked rice-shaped pasta)

Directions

  1. Combine the first 10 ingredients in a large saucepan; bring to a boil.

  2. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute.

  3. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf.

  4. Add pasta, and toss to combine. Cover and refrigerate overnight.

Email to a friend | Print this recipe | Back