TANGY CARROT & SWEET PEPPER SALAD

Adapted from myrecipes.com

2 cups Carrots, cut into matchsticks
5 Tbls. rice vinegar
1 Tbls. sugar
1 1/2 Tbls. canola oil
1  1/2 tsp. Dijon mustard
1/2 tsp. salt
2 small or 1 large garlic clove, minced
1 cup cooked orzo pasta
1/4 cup chopped fresh Dill
1  Sweet Pepper, cut into thin strips

In a medium saucepan, cook about 1/3 cup orzo according to package directions, until al dente. Drain and rinse with cold water, set aside, this should yield about 1 cup of cooked pasta. Slice carrots diagonally, then stack three slices on top of one another and cut lengthwise through all layers to make “matchsticks”. Bring a pot of salted water to boil. Cut any color sweet pepper into very fine strips about the same length as carrots. Cook carrots in boiling, salted water 2 minutes (don’t worry if the water hasn’t returned to a boil) While carrots cook, combine vinegar, sugar, oil, mustard, salt and garlic in a medium bowl, and stir well. Drain carrots and rinse in cold water. Add carrots, orzo, dill, and bell pepper to bowl; stir well to coat. Cover and chill at least 1 hour.