Back to Recipes

Confetti Orzo Salad

1 ½ cups Orzo pasta
1/3 cup light olive oil
3 Tbsp fresh lemon juice
½ tsp lemon zest (lemon peel)
½ tsp salt
1/8 tsp coarsely ground black pepper
1 clove garlic, crushed
1 medium carrot, cut into ½ inch dice
1 ¼ cup finely diced red, green and yellow peppers
½ cup peeled, seeded, finely diced cucumber
1 cup seeded, halved cherry tomatoes
¼ cup finely chopped green onions
14 cup finely chopped red onion
¼ cup finely chopped Italian flat leafed parsley

Cook Orzo in plenty of boiling, salted water until tender, 10-12 minutes. Drain in wire mesh strainer; rinse under cool water. Whisk oil, lemon juice, lemon zest, salt, pepper, and garlic until blended. Toss diced and chopped vegetables, Orzo and dressing together. Serve at room temperature. Makes 1 quart.