Vegetable Orzo Sald

Vegetable Orzo Salad

1 bundle asparagus
2 crowns broccoli
½ red bell pepper
½ green bell pepper
8 cherry tomatoes halved
8 oz. package frozen sugar snap peas
2 cups uncooked orzo
4 cups vegetable stock
Salt and pepper to taste
1/4 cups water
3 tablespoons rice wine vinegar
1 package Simply Organic Garlic Vinaigrette
2/3 cup olive oil

Cut up all the vegetables except for the sugar snap peas into bit size pieces. Place all vegetables into boiling water to blanch for approximately 3 minutes. Remove and place immediately into cold ice water. Place all vegetables in a salad spinner to remove excess water. Set aside.

Bring the vegetable stock to boil. Add 2 cups orzo and cook until tender, approximately 10 minutes. Set aside and let cooked orzo cool.

In a large serving bowl, add Simply Organic Garlic Vinaigrette packet, water, rice wine vinegar, olive oil, and whisk until thoroughly mixed.

Place all vegetables into large serving bowl with the vinaigrette. Mix thoroughly. Add orzo and mix again.

Let salad come to room temperature. Serve cold or room temperature.