Italian Orzo Salad

 This colorful orzo salad feeds a crowd and is perfect for a summer party!

 

Italian Orzo Salad

Adapted from Midwest Living: Italian Rice Salad

Italian Orzo Salad Ingredients:
16 oz. orzo, cooked according to package
1 large yellow pepper, chopped
1 large orange pepper, chopped
1 large red pepper, chopped
1 medium red onion, chopped
2 6 oz. jars quartered marinated artichoke hearts, drained
2 tbsp. capers, drained
Mixed baby greens
Garlic Vinaigrette Dressing

Garlic Vinaigrette Dressing Ingredients:
1 cup vegetable oil
1/2 cup white wine vinegar
2/3 cup fresh flat leaf parsley
3 tbsp. fresh dill (or 2 tsp. dried dill)
3 cloves garlic, minced
1 tsp. fresh basil, torn into small pieces (or 1/4 tsp. dried basil)
1 tsp. fresh oregano, minced (or 1/4 tsp. dried oregano)
1 tsp. salt
1 tsp. pepper

Combine dressing ingredients in a small bowl. Whisk together and set aside. In a large bowl combine salad ingredients. Drizzle dressing over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve on a bed of mixed baby greens.