Asian Orzo Salad

Serving Size:  3-5


3/4 lb. Pappardelle’s Asian Orzo
3 cups tomatoes, seeded and chopped
2 cups cucumber, seeded and chopped
6 scallions, chopped
1 cup flat leaf parsley, chopped
6 tablespoons fresh mint, chopped
1/2 teaspoon freshly ground black pepper
5 tablespoons lemon juice
2-1/2 teaspoons salt
3/4 cup extra virgin olive oil


  1. Cook orzo in a large pot of lightly salted boiling water until done, about 12 minutes. Drain and chill in refrigerator.
  2. Combine orzo with tomatoes, cucumber, scallions, parsley and mint.
  3. For the dressing: in a small bowl, whisk lemon juice with salt and pepper. Add olive oil slowly while whisking. Pour dressing over orzo mixture. Mix until all ingredients are covered with dressing. Serve chilled.