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Orzo and Vegetable Salad
Orzo and Vegetable Salad

Orzo and Vegetable Salad

3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
This Orzo and Vegetable Salad serves the same purpose as rice salad on a menu, and it's welcome wherever folks appreciate chilled deliciousness.
What You Need
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5 servings
Original recipe yields 5 servings
1 cup orzo pasta, cooked, rinsed
1 cup frozen peas, thawed
1/2 cup chopped red pepper s
4 green onion s, sliced
1/4 cup HEINZ Apple Cider Vinegar
1/4 cup oil
1 tsp. GREY POUPON Dijon Mustard
1/2 tsp. dried basil leaves
1/8 tsp. ground black pepper
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Let's Make It
1
Combine first 4 ingredients in large bowl.
2
Whisk remaining ingredients until blended. Add to pasta mixture; mix lightly.
3
Refrigerate several hours or until chilled.
Kitchen Tips
Tip 1
Substitute
Prepare using 1 Tbsp. chopped fresh basil.
Tip 2
Note
This flavorful salad can be refrigerated up to 24 hours. Stir before serving.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 0mg
Sodium 60mg
3%
Total Carbohydrates 40g
15%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 8g
16%
Vitamin A
25%
Vitamin C
45%
Calcium
2%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
5 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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