Garlic vinaigrette poured over orzo with fresh raw veggies makes for a delicious twist on classic pasta salad.
- 2 cups orzo
- 1 cup garlic vinaigrette
- 1 cup broccoli chopped into florets
- 10 cherry tomatoes halved
- ½ cup red onion sliced
- ½ cup cucumber julienned
- salt & pepper to taste
Cook the orzo according to the instructions on the packaging. Drain cooked orzo and return to pot.
While the orzo is still piping hot, add the chopped broccoli, onions, and cherry tomatoes. Stir well to combine. Add the cucumber and pour in half of the garlic vinaigrette. Trasfer to a heat resistant bowl.
Cover and chill for about 2 hours, or until all ingredients have cooled completely.
Pour on the remaining garlic vinaigrette and stir well. Serve as a side to healthy chicken wraps - Enjoy!