Tri-Colored Orzo Salad with Dill and Garden Vegetables

InHarvest Products Used


Yield: Approximately 40 servings

  • 2 lbs. InHarvest Tri-Colored Orzo, cooked
  • 3 lbs. baby carrots, julienne
  • 5 lbs. zucchini, julienne
  • 3 c. plain low-fat yogurt
  • 2 c. fresh dill, chopped
  • 1 T. rice vinegar
  • 2 T. olive oil
  • salt and pepper, to taste


  1.  Add carrots to boiling, salted water and blanch for about 1 minute. Add zucchini and cook for 1 minute.
  2. Cook InHarvest Tri-Colored Orzo according to package directions. Drain, rinse under cold water. Drain well and cool at room temperature.
  3. Combine Orzo and vegetables in large bowl. Add yogurt, chopped dill, vinegar and oil.
  4. Toss and season to taste with salt and pepper.