Easy 65 min

Summertime Orzo Salad

asian european filipino french greek italian mediterranean middle eastern region turkish side main sweet spicy sour bitter savory medium fast

Prep

19 min

Cook

46 min

Total

65 min

Ingredients (10)

6 ounces uncooked orzo pasta g

½ cup frozen peas g

½ cup chopped cucumber g

¼ cup diced red bell pepper g

¼ cup diced red onion g

¼ cup chopped marinated artichoke hearts g

1 Roma tomato, seeded and diced g

2 tablespoons red wine vinegar g

2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning) g

2 tablespoons olive oil g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.

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.

Cover and refrigerate for 8 hours, or overnight. Serve.