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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.56 Kcal (463 kJ)
Calories from fat	61.55 Kcal
		% Daily Value*
Total Fat	6.84g	11%
Cholesterol	1.57mg	1%
Sodium	55.92mg	2%
Potassium	160.67mg	3%
Total Carbs	10.5g	3%
Sugars	3.59g	14%
Dietary Fiber	2.35g	9%
Protein	2.92g	6%
Vitamin C	28.1mg	47%
Vitamin A	0.3mg	10%
Iron	4.9mg	27%
Calcium	47.9mg	5%

Amount Per 100 g
Calories	109.54 Kcal (459 kJ)
Calories from fat	60.98 Kcal
		% Daily Value*
Total Fat	6.78g	11%
Cholesterol	1.56mg	1%
Sodium	55.4mg	2%
Potassium	159.18mg	3%
Total Carbs	10.4g	3%
Sugars	3.55g	14%
Dietary Fiber	2.33g	9%
Protein	2.9g	6%
Vitamin C	27.9mg	47%
Vitamin A	0.3mg	10%
Iron	4.9mg	27%
Calcium	47.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.3

Points
3

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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