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All You Need
- 2 cups (500 mL) orzo pasta
- 1 cup (250 mL) each diced red pepper, black olive, cucumber and green onion
- 4 tbsp (60 mL) Club House Greek Signature Blend
- 1/2 cup (125 mL) thinly sliced, drained sun dried tomato in oil
- 0 zest of 1 lemon
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) red wine vinegar
Boil orzo pasta as per package directions; cool.
In large bowl, combine all ingredients. Refrigerate for 1 hour before serving.