Southwest Orzo and Fresh Fruit Salad
Serving Size: Â 2-3
Ingredients:
1/2 lb. Pappardelle’s Southwest Orzo
1 tomato, diced
1 pineapple, cleaned and diced
2 papaya (cleaned, seeded and diced)
1 small red onion, diced
3 jalapeños with seeds, diced
Fresh basil or cilantro, finely chopped*
Fresh lime juice of 3 limes
Salt & pepper, to taste
*For an extra zing, use Pappardelle's Cilantro & Roasted Poblano Chile Pesto and add extra lime juice, if necessary
Instructions:Â
- Cook orzo in a pot of boiling water until al dente (about 8-10 minutes). Drain thoroughly and chill.
- When all the other ingredients are diced and ready, mix in chilled orzo. Chill entire mixture for 1-2 hours. (-Or- *For an extra zing, use Pappardelle’s (7 oz.) Cilantro & Roasted Poblano Chile Pesto in place of basil/cilantro, adding extra lime juice if necessary to thin the pesto or to taste.)
This simple side dish goes great with grilled chicken, fish or Cajun shrimp.