Summertime Orzo Salad

Ingredients

• ounce suncooked orzo pasta
• 1/2 cup frozen peas
• 1/2 cup chopped cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup chopped marinated artichoke hearts
• Roma tomato, seeded and diced
• tablespoon sred wine vinegar
• tablespoon ssalad seasoning mix (such as McCormick® Salad Supreme Seasoning)
• tablespoon solive oil

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.

Tips

You can use Banyuls vinegar instead of red wine vinegar.