Orzo Salad Recipe with Yogurt Dill Dressing

• Vegetarian

• Produce

  • 2 Carrots, medium
  • 2 tbsp Dill, Fresh
  • 1 English cucumber
  • 6 tbsp Parsley, fresh
  • 1 cup Peas, fresh or frozen
  • 1 Red onion, medium
  • 3 Roma tomatoes

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 lb Orzo

• Baking & Spices

  • 2 tsp Granulated sugar
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Greek yogurt, plain nonfat

Found on rachelcooks.com

Description

Ingredients

• 1 pound orzo
• 1 cup peas - fresh or frozen
• 3 roma tomatoes, seeds removed, diced
• 1 English cucumber, diced
• 2 medium carrots - diced
• 1 medium red onion - minced
• 1 cup plain nonfat Greek yogurt
• 6 tablespoons minced fresh parsley
• 2 tablespoons finely minced fresh dill
• 2 tablespoons lemon juice
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons extra virgin olive oil

Directions

• Bring a large pot of salted water to a boil and cook orzo according to package direction. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Strain peas and pasta and set aside to cool. In a small bowl or measuring cup, combine all ingredients for the yogurt dill dressing and whisk to combine. In a large serving bowl, mix together orzo, peas, cucumbers, tomatoes, and dressing until everything is coated with dressing. Check for seasoning, add more salt and pepper as needed and serve immediately or store covered in the refrigerator.