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. 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. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
3. 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. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

Nutrition per serving