** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Drain, place in large bowl. Toss with oil and vinegar.
3. Chop red pepper, green onions, fresh parsley and garlic cloves.
4. Add above to pasta. Add peas to pasta. Toss all well.
5. Refrigerate overnight or several hours before serving.
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Dietary Notes:
This recipe is low-sodium with 12.33mg per serving and low-cholesterol with 18.83mg per serving
This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin C with 50% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Sulfites, Peas, Spring Onion, Garlic, Vinegar, Onion, Olive Oil allergies.