Summertime Orzo Salad
Description
Fresh vegetables and a savory oil and vinegar blend bring flavor to this summer-ready orzo salad that's perfect for BBQs, picnics, or parties.
Ingredients
•
6 ounces uncooked orzo pasta
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1/2 cup frozen peas
•
1/2 cup chopped cucumber
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1/4 cup diced red bell pepper
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1/4 cup diced red onion
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1/4 cup chopped marinated artichoke hearts
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1 Roma tomato, seeded and diced
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2 tablespoons red wine vinegar
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2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
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2 tablespoons olive oil
Directions
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.