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
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
Combine first 4 ingredients in large bowl.
Whisk remaining ingredients until blended. Add to pasta mixture; mix lightly.
Refrigerate several hours or until chilled.
Prepare using 1 Tbsp. chopped fresh basil.
This flavorful salad can be refrigerated up to 24 hours. Stir before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.