Ingredients
- 1 pound orzo
- 1 cup green beans, ends trimmed, fresh or frozen
- 2 medium carrots, diced
- 1 medium red onion, minced
For the Yogurt-Dill Vinaigrette
- 1 cup yogurt, plain low-fat
- 4 tablespoons parsley, minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Nutrition Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Bring a large pot of salted water to a boil and cook orzo according to package instructions. When you have 2 minutes of cooking time remaining, add the peas to the pot. Strain peas and pasta and set aside.
At the bottom of a large mixing bowl, whisk together the Yogurt-Dill Vinaigrette ingredients. Add orzo, peas, carrots and onion to the bowl with the vinaigrette and toss well to combine. Check for seasoning and adjust accordingly.