Orzo Salad

Course : Salads
Serves: 4 - 6
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1 1/2 cups orzo
1 medium yellow squash -- quartered lengthwise and thinly sliced
1 medium celery rib -- thinly sliced
1 medium red bell pepper -- seeded and finely diced
1/3 cup minced fresh parsley
1/3 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic -- minced
1 teaspoon dried oregano
1 teaspoon salt and freshly ground pepper to taste
2 tablespoons mayonnaise

Preparation / Directions:

Bring pot of water to boil. Add orzo. Cook until tender (about 5 minutes). While cooking, in a large bowl, combine the yellow squash, celery, bell pepper and parsley. Set aside. In a small bowl, beat together the olive oil, vinegar, garlic, oregano, salt and pepper. Add to squash mixture. Stir. When orzo is finished cooking, rinse in cold water and drain. Add orzo to the large bowl of vegetable mixture. Spoon on the mayonnaise and gently toss to coat evenly. Chill until ready to serve. Approximately 8 minutes.

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