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Ingredients
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6 ounces uncooked orzo pasta
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½ cup frozen peas
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½ cup chopped cucumber
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¼ cup diced red bell pepper
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¼ cup diced red onion
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¼ cup chopped marinated artichoke hearts
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1 Roma tomato, seeded and diced
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2 tablespoons red wine vinegar
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2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
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2 tablespoons olive oil
Directions
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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.
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While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
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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.
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Cover and refrigerate for 8 hours, or overnight. Serve.
Cook's Note:
You can use Banyuls vinegar instead of red wine vinegar.
Nutrition Facts (per serving)
88 | Calories |
3g | Fat |
13g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 88 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 0mg | 0% |
Sodium 115mg | 5% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 3g | 6% |
Vitamin C 7mg | 8% |
Calcium 9mg | 1% |
Iron 1mg | 4% |
Potassium 65mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.