Orzo Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pasta salad is always a reliable family reunion choice. It's portable and goes with everything from fried chicken to ham. This version with orzo can be served chilled or at room temperature.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 27%
  • Fat: 6.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.4g
  • Carbohydrate: 31.3g
  • Fiber: 2.1g
  • Cholesterol: 10mg
  • Iron: 2mg
  • Sodium: 305mg
  • Calcium: 71mg

Ingredients

  • 3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
  • 1 cup frozen green peas, thawed
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup chopped parsley
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced

Preparation

  1. Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orzo Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy