tine@buitc.bu.edu (Christine Erickson) (06/19/91)
I made this for a rained out picnic this past weekend-it came out quite well. And it's really easy to make. Spicy Broccoli-Orzo Salad 2 1/2 cups steamed broccoli florets 8 oz. orzo cooked & drained 2 large tomatoes, chopped 3 medium green onions, chopped 3 Tbs. chopped fresh parsley 1 Tbs. olive oil 1 Tbs. red wine vinegar 1 tsp. salt 1 tsp. pepper 1 tsp. garlic powder Combine all ingredients in a bowl and toss. Cover and refrigerate overnight. Serve slightly chilled or at room temperature.