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.
Add your review
Try our easy-to-use Photo Tool to capture your memories with photo books, cards, calendars, and more.
| Chicken Tonight! 268 Members | |
| I Love Casseroles 147 Members | |
| Best Ever! 849 Members | |
| Passion for Pie 191 Members | |
| Bar Cookie Extravaganza 166 Members |