ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orzo Salad with Marinated Mushrooms and Edamame

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.