Orzo Salad with Marinated Mushrooms and Edamame

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 29%
  • Fat: 6.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 8.9g
  • Carbohydrate: 27.7g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 456mg
  • Calcium: 37mg


  • 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)


  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.
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