Light And Refreshing Sesame Orzo Salad - cooking recipe

Ingredients

Salad
1 1/3 cups orzo pasta, uncooked
1 1/2 cups fresh broccoli florets, chopped
1/2 cup green onion, sliced
1/2 cup red bell pepper, chopped
1/2 cup frozen peas, thawed and drained
1/2 cup carrot, finely grated
1/2 cup fresh mung bean sprouts
1 (5 ounce) can water chestnuts, drained
1/2 orange
2 tablespoons roasted sunflower seeds
Dressing
2 tablespoons light sesame oil
3 tablespoons rice vinegar
2 tablespoons sesame seeds, toasted
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/4 teaspoon ginger, minced
2 teaspoons brown sugar
1/2 teaspoon soy sauce

Preparation

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.