Fresh Orzo and Tomato Salad Recipe | Easy Summer Side Dish

INGREDIENTS

1 cup dry orzo, uncooked 2 tablespoons extra virgin olive oil 1 orange or yellow bell pepper, finely chopped 1 cup flat-leaf parsley, finely chopped 1/2 cup fresh basil, finely chopped 2 tablespoons finely chopped fresh mint 2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained 3 tablespoons lemon juice 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper

PREPARATION:

1. Cook orzo according to package directions; drain. Combine orzo with oil in large bowl and cool to room temperature. You may refrigerate to speed up the process.
2. Once cooled, add all remaining ingredients to bowl; mix well. Cover and refrigerate 2 hours or overnight for flavors to blend.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 3/4 cup Vitamin C 100 % Iron 7 % Protein 3 g Vitamin A 21 % Sugars 2 g Dietary fiber 2 g Carbohydrate 18 g Sodium 277 MG Cholesterol 0 MG Saturated fat 1 g Total fat 4 g Calories 116 Calcium 5 %