Orzo and Tomato Salad

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(23 ratings)
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A colorful blend of orzo (rice-shaped pasta), bell pepper and diced tomatoes tossed with fresh parsley, basil and mint for a refreshing side dish Recipe developed by George Duran for Hunt's

  • 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

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  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.
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Nutrition Information
Calories: 119 View complete nutrition information
Reviews (2)

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Overall Rating

Sue P May 14, 2012

Loved this. Brought it to a BBQ and it was a hit!

Lou November 03, 2011

Perfect to bring to a potluck!