Ingredients
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1 1/3 cups orzo pasta, uncooked
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1/2 cup green onion, sliced
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1/2 cup red bell pepper, chopped
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1/2 cup carrot, finely grated
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1/2 cup fresh mung bean sprouts
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1 (5 ounce) can water chestnuts, drained
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1/2 orange
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2 tablespoons roasted sunflower seeds
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2 tablespoons light sesame oil
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3 tablespoons rice vinegar
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2 tablespoons sesame seeds, toasted
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3 cloves garlic, minced
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1/8 teaspoon red pepper flakes
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1/4 teaspoon ginger, minced
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1/2 cup frozen peas, thawed and drained
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1 1/2 cups fresh broccoli florets, chopped
Instructions
- Cook orzo pasta in boiling water for about 4 minutes.
- Rinse with cold water and drain.
- Place in a large bowl.
- In a liquid measuring cup with a spout, mix the dressing ingredients together.
- Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
- Add these to the bowl with the pasta.
- Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
- Add the dressing and mix again.
- Refrigerate several hours or overnight.
- Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
- Thinly slice the orange and then cut the slices in half.
- Stand these up around the edge of the bowl as a garnish.
- Serve cold or at room temperature.