Ingredients:

3⁄4 cup uncooked orzo pasta, cooked and drained (2 cups cooked)

1⁄2 medium cucumber, halved lengthwise, seeded and diced

1⁄4 cup finely chopped mushrooms

1⁄4 cup chopped orange bell pepper

1 medium green onion, sliced

2 tablespoons chopped fresh dill

1⁄3 cup olive oil

1 1⁄2 teaspoons grated lemon peel

2 tablespoons lemon juice 

1⁄4 teaspoon salt

 

Directions:

Blend all ingredients in medium bowl; toss to mix. Cover and refrigerate at least 30 minutes to blend flavors. 4 to 6 servings.

 

Prep Time: 18 minutes

Chill Time: 30 minutes

Total Time: 48 minutes