Title: Orzo confetti salad
 Categories: Salads, Pasta
      Yield: 4 Servings
 
  1 1/2 c  Orzo; rice shaped pasta
           -uncooked
           -Salt
    1/3 c  Carrots; finely chopped
      1    Tomato, plum;seeded & finely
           -chopped
    1/3 c  Green pepper; finely chopped
    1/3 c  Celery; chopped
    1/3 c  Red onion; finely chopped
    1/3 c  Parsley; fresh; minced
           Black pepper; frshly ground
      1    Belgian endive;up to 2 heads
           -leaves separated
      1    Radicchio; up to 2 heads
           -leaves separated

MMMMM--------------------------DRESSING-------------------------------
      3 tb Vinegar, white wine
      1 ts Dijon mustard
      6 tb Olive oil
 
  Bring a large saucepan of water to boil over high heat. Add orzo and
  1 tbsp salt and boil for about 8 minutes,or until pasta is tender but
  still slightly firm. Turn orzo into a sieve, rinse under cold water
  to stop cooking, and drain well. Dressing: In a small bowl, combine
  vinegar and mustard, then whisk in oil. Bring small saucepan of water
  to boil over high heat, add carrots, and blanch for 2 minutes. Drain
  in a colander. In a large bowl, combine orzo, carrots, tomato, green
  pepper, celery, onion and parsley. Add dressing, season with salt and
  pepper, and toss to combine well. Serve with endive and radicchio.