Bring a large pot of water to a rolling boil. Salt generously and cook orzo according to package. Drain, drizzle with EVOO and allow to fully cool.
In a large pan, add 2 tbsp Oliva! Spicy Calabrian Pesto Olive Oil. Sauté the onions and garlic for 2 minutes or until fragrant. Add the diced peppers, zucchini and corn. Continue to cook for 5-7 minutes until tender. Remove from the heat and set aside to fully cool.
Once the orzo and sautéed veggies have cooled to at least room temperature, combine all ingredients in a large mixing bowl. Add the parsley and halved cherry tomatoes and season with salt and pepper.
Drizzle the vinaigrette over the orzo salad and toss gently to combine. Serve immediately & enjoy!
Ingredients
Directions
Bring a large pot of water to a rolling boil. Salt generously and cook orzo according to package. Drain, drizzle with EVOO and allow to fully cool.
In a large pan, add 2 tbsp Oliva! Spicy Calabrian Pesto Olive Oil. Sauté the onions and garlic for 2 minutes or until fragrant. Add the diced peppers, zucchini and corn. Continue to cook for 5-7 minutes until tender. Remove from the heat and set aside to fully cool.
Once the orzo and sautéed veggies have cooled to at least room temperature, combine all ingredients in a large mixing bowl. Add the parsley and halved cherry tomatoes and season with salt and pepper.
Drizzle the vinaigrette over the orzo salad and toss gently to combine. Serve immediately & enjoy!
