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Orzo Salad With Peas And Corn

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Ingredients
  Carrots 3 Large, diced
  Frozen corn kernels 2 Cup (32 tbs)
  Frozen baby peas 2 Cup (32 tbs)
  Orzo 1 Pound
  Plain non-fat yogurt 1 1⁄2 Cup (24 tbs)
  Reduced-fat mayonnaise 6 Tablespoon
  Dijon mustard 1 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Cherry tomatoes 1⁄2 Pint, halved
  Scallions 3 , sliced
  Chopped chives 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. Boil some water in a pot and add carrots. Simmer for 2 minutes.
2. Add corn, peas and cook again for 2 to 3 additional minutes. Drain properly.
3. In a saucepan, boil some water and add pasta and cook as per the directions on the package. Drain and rinse.

FINALIZING
4. Prepare the dressing by mixing yogurt, mustard, mayonnaise, salt, lemon juice, and pepper.
5. Toss vegetables and orzo with dressing. Stir in some scallions, tomatoes and add chives on the top.

SERVING
6. Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Peach
Interest: 
Gourmet, Healthy
Cook Time: 
15 Minutes
Servings: 
4

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