1 Tbsp vegetable oil
1 cup chopped red pepper
2/3 cup chopped green pepper
1 cup chopped onion
4 cups cooked orzo
¼ cup shredded carrots
1 ½ cups dried cranberries
1/3 cup Newman’s Own® Olive Oil & Vinegar Dressing
salt and pepper to taste
Heat the oil in a skillet over medium heat. Add onions and peppers and sauté for 2-3 minutes, until onions become pale golden.
In a large bowl, add onion-pepper mixture, cooked orzo, carrots and dried cranberries.
Season the salad with Newman’s Own® Olive Oil and Vinegar Dressing. Refrigerate for a few hours prior to serving.