Confetti Orzo Salad feeds a crowd and is great for BBQs, potlucks, baby showers, and church get togethers. This salad is filled with peppers, onions, and fresh herbs in a lemon vinaigrette.
1 (6 oz) package long grain and wild rice with seasonings
1/2cupextra virgin olive oil
1teaspoongrated lemon zest
1/3cupfresh lemon juice
salt and freshly ground pepper
¾cupslivered almonds
½red bell pepper, diced finely, (about 1/2 cup)
½yellow bell pepper, diced finely, (about 1/2 cup)
½purple onion, diced finely
½cupcraisins
¼cupcapers, drained
2Tablespoonsfinely chopped fresh basil
2Tablespoonsfinely chopped fresh parsley
Instructions
In a large pot over high heat, bring the water to a boil. Add about a tablespoon of salt. Add the orzo and cook until tender, 5-8 minutes. Drain and cool the orzo.
Prepare the long grain and wild rice according to package directions. Let cool.
In a large bowl, whisk together the 4 Tablespoons of olive oil, lemon zest, lemon juice and salt and pepper to taste (I add about 1 teaspoon of salt and 1/2 teaspoon pepper). Add the almonds, peppers, onion, craisins, capers, basil, parsley, cooled rice and orzo. Toss to mix well. Refrigerate to let the flavors blend.