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Nutrition Facts
Serving Size 1 (169g) Recipe makes 4 servings
Calories 418
Calories from Fat 171		(41%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 308mg		12%
Potassium 286mg		8%
Total Carbohydrate 53.2g		17%
	Dietary Fiber 3.6g	14%
	Sugars 3.7g
Protein 9.1g		18%
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Confetti Orzo Salad

Recipe #162894 | 20 min | 10 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: dicentra
Apr 4, 2006

This is from my 365 Pasta Recipes cookbook, but I changed the original recipe quite a bit. Food should be attractive and this dish is really pretty and colorful. And easy to make! Cut the veggies really tiny. This is a great dish for work lunches because it is good hot or cold.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 cups orzo pasta (or other small pasta shape)
1/3 cup olive oil (I use a lot less)
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
1 carrot, diced finely
1 1/4 cups bell peppers (red, green and yellow)
1/4 cup red onion, diced (about 1/2 small onion)
1/4 cup fresh parsley, finely chopped

Directions

1
Cook orzo in plenty of boiling water until tender, 10-12 minutes. Drain.
2
Whisk oil, lemon juice, zest, salt, pepper, and garlic until blended.
3
Toss all of the ingredients together. Serve hot or cold.

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Featured Reviews for This Recipe

From: NannyChef

On Sep 4, 2009

This was really good. I liked that it was so easy to sub ingredients in for the things we don't like. The dressing is a little strong when tasted by itself but it's perfect on the salad!!

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From: Sherri at the Beach

On Aug 15, 2009

This was really delicious. I too used less olive oil maybe an 1/8th of a cup and just the juice and zest of one lemon -didnt bother measuring. I also grated the carrot as my husband will pick them out if I don't. Nice salad to go along with our burgers tonight.

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From: Trnquilit

On Jun 9, 2009

I made this the other night with a scallop bake. Great! I used carrots, gypsy peppers, heirloom tomatoes & a regular yellow onion. I also just used dry parsley. I too used less olive oil but just eyeballed it...I served it cold, it seemed odd having it warm with fresh veggies in it. Great staple for many meals!

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From: PamLuvs2Cook

On Jul 3, 2007

This is a very good recipe. The only change I made was to boil my orzo in chicken broth to add a little more flavor. This recipe does not need as much olive oil as the recipe states so I suggest going with a smaller amount then once you stir it together you can always add more to suit your tastes.I like to make this the day before serving and store it in the fridge so that the flavors have a chance to mix and mingle together. Thanks for sharing this recipe dicentra.