Confetti Orzo Salad

Coastal Living
6 to 8 servings


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1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber
1/4 cup thinly sliced green onions
1/4 cup chopped purple onion
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon rind
3 tablespoons lemon juice
2 tablespoons white wine vinegar
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil


Cook orzo according to package directions; drain. Rinse with cold water; drain. Combine orzo, carrot, and next 5 ingredients; set aside.

Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.

Created date

May 2001