Lemony Orzo Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 22%
  • Fat: 4.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.7g
  • Carbohydrate: 32.7g
  • Fiber: 1.8g
  • Cholesterol: 6mg
  • Iron: 2.1mg
  • Sodium: 307mg
  • Calcium: 58mg

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

  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.
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