INGREDIENTS:3 lbs. orzo pasta, uncooked 1 cup olive oil ¼ cup lemon juice ¼ cup white wine vinegar 1 Tbsp. garlic, minced 3 cups California ripe olives, wedged 2 cups carrots, 1/8-inch minced 2 cups red bell pepper, ¼-inch, diced 2 cups green bell pepper, ¼-inch diced 2 cups cucumber, seeded, ¼-inch diced 3/4 cup red onion, ¼-inch dice 3/4 cup scallions, finely chopped 1 cup parsley, chopped ½ cup lemon zest, grated, blanched and rinsedDIRECTIONS:Cook orzo in boiling salted water just until ...
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