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Orzo and Vegetable Confetti Salad

Christy Denney, The Girl Who Ate Everything
  • 30 minutes
  • Serves 16

INGREDIENTS

2 qt

water

2 tbsp

salt

1 1/2 cups

orzo

5 tbsp

extra virgin olive oil

1 tsp

grated lemon zest

1/3 cup

fresh lemon juice

Salt and freshly ground pepper

1

pkg. long grain and wild rice with seasonings

1

pkg. slivered almonds

1/2

large red pepper (diced finely)

1/2

large yellow pepper (diced finely)

1/2

purple onion (diced finely)

1/2 cup

craisins

1/4 cup

capers (drained)

1/4 cup

finely chopped fresh basil

2 tbsp

finely chopped fresh parsley