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Lemony Orzo Salad

Randy Mayor
Yield 6 servings (serving size: 3/4 cup)
Whip up this easy orzo salad for a light and healthy side dish alternative to potato salad.

Ingredients

  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 1/3 cups diced zucchini
  • 1/3 cup diced red onion
  • 1/3 cup minced fresh parsley
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh or 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup diced tomato
  • 1/3 cup (1 1/2 ounces) crumbled feta cheese
  • 2 tablespoons chopped pitted kalamata olives

Nutrition Information

  • calories 199
  • caloriesfromfat 22 %
  • fat 4.8 g
  • satfat 1.5 g
  • monofat 2.3 g
  • polyfat 0.6 g
  • protein 6.7 g
  • carbohydrate 32.7 g
  • fiber 1.8 g
  • cholesterol 6 mg
  • iron 2.1 mg
  • sodium 307 mg
  • calcium 58 mg

How to Make It

  1. Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.