Tri-Colored Orzo Salad with Dill and Garden Vegetables (Serves: 4)

Ingredients

  • 250g Tri-Colored Orzo, cooked
  • 350g baby carrots, julienne
  • 570g zucchini, julienne
  • 1 c. plain low-fat yogurt
  • ½ c. fresh dill, chopped
  • ½ T. rice vinegar
  • ½ T. olive oil
  • salt and pepper, to taste

Recipe

  • Add carrots to boiling, salted water and blanch for about 1 minute. Add zucchini and cook for 1 minute.
  • Cook Tri-Colored Orzo according to package directions. Drain, rinse under cold water. Drain well and cool at room temperature.
  • Combine Orzo and vegetables in large bowl. Add yogurt, chopped dill, vinegar and oil.
  • Toss and season to taste with salt and pepper.
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