Orzo And Shrimp Salad
|4||large ripe tomatoes|
|1/3||cup uncooked orzo pasta|
|1||teaspoon olive oil|
|1||scant teaspoon Dijon mustard|
|1||teaspoon balsamic vinegar|
|2||tablespoons extra virgin olive oil|
|salt and freshly ground black pepper to taste|
|¼||cup diced celery|
|¼||cup diced red bell pepper|
|¼||pound cooked shrimp, peeled and deveined|
Hollow out tomatoes, being careful not to pierce bottom. Drain well upside down on paper towels. Cook orzo in boiling salted water 4 minutes or until tender. Drain, pour into a small bowl and toss with 1 teaspoon olive oil; set aside to cool.
In a small bowl, whisk together the mustard, balsamic vinegar, olive oil, salt and pepper. Pour over cooled pasta. Stir in celery and peppers.
Reserve 4 shrimp for garnish. Chop remaining shrimp and stir into pasta. Fill tomatoes with orzo mixture and garnish with reserved shrimp. Place tomatoes on individual salad plates lined with leaf lettuce, and chill until ready to serve.
Recipe makes 4 salads.