Summertime Orzo Salad

Ingredients

• orzo pasta (170 grams)
• peas (120 grams)
• cucumber (120 grams)
• red bell pepper (40 grams)
• red onion (40 grams)
• artichoke hearts (30 grams)
• Roma tomato (1 )
• red wine vinegar (30 milliliters)
• salad seasoning mix (30 milliliters)
• olive oil (30 milliliters)

Instructions

1. 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.
2. While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
3. 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.
4. Cover and refrigerate for 8 hours, or overnight. Serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 88
• fat: 3 g
• sats: 1 g
• carbs: 13 g
• fibre: 1 g
• protein: 3 g
• salt: 0.115 g