A perfect blend of refreshing and tangy! Crisp cucumbers, bell pepper and green onion give a perfect crunch to this orzo salad, with a dash of dill and lemon to top it off. Mushrooms add a hearty flavor, or can be left out for a cleaner, crisp dish.
3/4 cups 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 or light-tasting olive oil 1 1/2 teaspoons grated lemon peel 2 tablespoons lemon juice 1/4 teaspoon salt
Blend all ingredients in medium bowl; toss to mix. Cover and refrigerate at least 30 minutes to blend flavors
Tip: For a decorative finish, sprinkle coarse salt on top of salad before serving.
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