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.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
88 Calories
Recipe Instructions
Step 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.
Step 2
While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
Step 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.
Step 4
Cover and refrigerate for 8 hours, or overnight. Serve.