Summertime Orzo Salad

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 88 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• ¼ cup diced red onion
• ¼ cup diced red bell pepper
• ½ cup frozen peas
• ½ cup chopped cucumber
• 1 Roma tomato, seeded and diced
• 6 ounces uncooked orzo pasta
• ¼ cup chopped marinated artichoke hearts
• 2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)

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.