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ORZO AND TOMATO SALAD

Active Time : 2 Hour 30 Minutes
Total Time : 2 Hour 30 Minutes
Serves : 8
INGREDIENTS
  • 1 cup dry orzo, uncooked
  • 2 tablespoons Culinary Circle 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
DIRECTIONS

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.

Once cooled, add all remaining ingredients to bowl; mix well. Cover and refrigerate 2 hours or overnight for flavors to blend.