Orzo Salad With Peas And Corn Recipe
Ingredients
| Carrots | 3 Large, diced | |
| Corn kernels | 2 Cup (16 tbs), frozen | |
| 2 cups frozen baby peas | ||
| Orzo | 1 pound | |
| 1 1/2 cups plain nonfat yogurt | ||
| 6 tablespoons reduced-fat mayonnaise | ||
| Dijon Mustard | 1 1/2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Cherry tomatoes | 1/2 Pint, halved | |
| Scallions | 3 , sliced | |
| Chives | 2 Tablespoon, chopped | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
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.
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.
Chef
