Orzo Salad with Marinated Mushrooms and Edamame

Cooking Light
8 servings (serving size: about 3/4 cup)


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1/2 cup white wine vinegar
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup chopped red bell pepper
2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)


Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

Created date

January 2003

Nutritional Information

Calories 201
Caloriesfromfat 29 %
Fat 6.5 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 1.9 g
Protein 8.9 g
Carbohydrate 27.7 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 456 mg
Calcium 37 mg