Spiced up orzo salad with fresh veggies. It goes great with grilled meats and vegetables. Take it out of the fridge and add a splash of olive oil 30 minutes before serving.
Ingredients
- 6 ounces uncooked orzo pasta
- 0.5 cups frozen peas
- 0.5 cups chopped cucumber
- 0.25 cups diced red bell pepper
- 0.25 cups diced red onion
- 0.25 cups chopped marinated artichoke hearts
- 1 Roma tomato , seeded and diced
- 2 tablespoons red wine vinegar
- 2 tablespoons salad seasoning mix , such as McCormick® Salad Supreme Seasoning
- 2 tablespoons olive oil
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
-
2
While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
-
3
Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
-
4
Cover and refrigerate for 8 hours, or overnight. Serve.
Nutrition Facts
Per serving
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