Ingredients

• 1  cup dried orzo (rosamarina) pasta
• 1  small cucumber, seeded and chopped
• 1/2  cup chopped red sweet pepper
• 1/4  cup finely chopped red onion
• 1/4  cup olive oil
• 1/4  cup white balsamic vinegar
• 1  Tbsp. honey
• 1  tsp. finely shredded lemon peel
• 1/2  tsp. salt
• 1/4  tsp. ground black pepper
• 1/4  cup snipped fresh flat-leaf parsley

Directions

1. Cook orzo according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine orzo, cucumber, sweet pepper, and red onion. In a small bowl whisk together olive oil, vinegar, honey, lemon peel, salt, and black pepper; add to orzo mixture. Stir gently to combine. Cover and chill for at least 4 hours or up to 24 hours.

3. Just before serving, stir in parsley. Makes 8 servings.