Shaped like rice grains, orzo packs neatly. The salad includes toasted pumpkin seeds, celery, olives, and parsley.
|1 1/4||cups (about 8 ounces) orzo|
|4||tablespoons olive oil|
|1/2||cup raw (green) pepitas (Mexican pumpkin seeds)|
|2||stalks celery, chopped|
|1/2||cup chopped pitted Kalamata olives|
|1/4||cup chopped fresh parsley|
|2||tablespoons lemon juice|
|Salt and pepper, to taste|
2. Meanwhile, in a small skillet over medium heat, heat the pepitas. Toast, shaking the pan constantly, for 5 minutes or until they turn golden. Remove from the heat.
3. Add the celery, scallions, olives, and parsley to the orzo. Toss well. Stir in the pepitas, lemon juice, remaining 3 tablespoons olive oil, salt, and pepper. Toss again.