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My Best Recipe

Forgetful Chef Makes a Salad Worth Remembering

August 18, 1988

"I saw a pasta salad recipe in a magazine in a beauty shop," Lucille Martin writes. "Forgetting some of the ingredients, I came up with a recipe that we like. This is always on the menu when we have friends in for a buffet dinner. Also, often for Sunday brunch, along with a big fresh fruit salad."

ORZO VEGETABLE SALAD

4 quarts water

3 beef bouillon cubes

2 cups orzo

3 green onions, sliced

1 cup sliced pitted black olives

1 cup thinly sliced celery

1/2 cup thinly sliced green pepper

2 large tomatoes, peeled and cubed

1 (6-ounce) jar marinated artichokes, drained and sliced

1 cup mayonnaise (or enough to coat orzo)

Salt

White pepper

Bring water and bouillon cubes to boil. Add orzo. Reduce heat, cover and simmer 10 to 12 minutes, stirring several times. Drain and cool.

Combine orzo, green onions, olives, celery, green pepper, tomato and artichokes. Stir in mayonnaise. Season to taste with salt and white pepper. Chill at least 2 hours. Makes about 10 cups.

--LUCILLE MARTIN

Temecula

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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