Tomatoes with Orzo and Roquefort
(Contributed by Sue Zelickson from "The Complete Vegetable Cookbook" by Lorraine Bodger)
Sue's note: This is a recipe that is light, filling and satisfying as a side dish for a summer meal on crisp greens for a good contrast in texture.
Makes 6 servings
-1/2 cup uncooked orzo pasta
-3 medium-size ripe red tomatoes
-1/4 lb. Roquefort cheese
-1/4 cup (packed) chopped fresh flat-leaf Italian parsley
-1/4 cup Creamy Vinaigrette Dressing (recipe below)
-Salt and fresh pepper to taste.
1. Bring a large saucepan of water to a boil, stir in the orzo and cook for 9 to 11
minutes, until tender. Drain, rinse well under cold water, and drain again.
Meanwhile, dice the tomatoes and place them in a strainer. Shake the strainer
firmly to remove as much tomato juice as possible, then transfer the tomatoes
to a large bowl.
2. Add the orzo to the bowl of tomatoes. Crumble the cheese and add it to the
bowl, along with the parsley, vinaigrette dressing , salt and pepper to taste.
Toss well and serve chilled or at room temperature.
Creamy Vinaigrette Dressing
Makes 1/2 cup
-2 tablespoons regular or light mayonnaise
-1 tablespoon red wine vinegar
-1 teaspoon Dijon mustard
-1/3 cup olive oil
-Salt and fresh pepper to taste
1. Whisk the ingredients together and correct the seasoning.
Be sure to whisk the dressing again just before using.