Orzo, Pea, and Pepper Salad Recipe
Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.
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Ingredients
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons water
- 2 teaspoons olive oil
- 1 1/2 teaspoons Dijon mustard
- 1 garlic clove, crushed with a garlic press
- 1/4 teaspoon pepper
- 3 green onions, thinly sliced, including green portions
- 1 red bell pepper, seeded, stemmed and cut into 1/2-inch squares
- 10 ounces orzo pasta
- 1 cup frozen peas
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