Lemony Orzo Salad

Lemony Orzo Salad Recipe
Randy Mayor
Whip up this easy orzo salad for a light and healthy side dish alternative to potato salad.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

March 2000
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