Ingredients
12
12 servings
- •6 ounces uncooked orzo pasta
- •½ cup frozen peas
- •½ cup chopped cucumber
- •¼ cup diced red bell pepper
- •¼ cup diced red onion
- •¼ cup chopped marinated artichoke hearts
- •1 Roma tomato, seeded and diced
- •2 tablespoons red wine vinegar
- •2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
- •2 tablespoons olive oil
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.
Nutritional Facts
Per 12 servings
- Calories: 88
- Carbohydrate: 13g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 1g
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