Orzo is a rice-shaped pasta that makes a fun and flavorful salad. Prepare the orzo by boiling it in salted water, according to the package directions. Allow it to cool before making the salad, as hot pasta will soak up the dressing and become soggy. For the best flavor, prepare this salad the day before and refrigerate overnight. Allow it to warm up to room temperature before serving. This recipe makes six servings.
Saute 1 cup diced red onion and diced red, yellow and green bell peppers in 1 tbsp. of oil over medium heat until the onions are translucent and just beginning to brown.
Place the onion and peppers in a large bowl with the cooked orzo, shredded carrots, cranberries and raisins and toss to combine.
Mix the dressing in a small bowl. Whisk together 1/3 cup red wine vinegar, 1/2 cup chopped parsley, 2 tsp. Dijon mustard, 2 tbsp. brown sugar, 2 cloves of minced garlic, 1 tsp. salt and 1 tsp. of pepper. Slowly drizzle in 2/3 cup olive oil, whisking constantly. Mix until combined and pour over salad.
Toss the salad again and chill before serving.