Rating: 3.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Serve this dish at room temperature or chilled. If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving.

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Yield:
12 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Cook pasta according to package directions, omitting salt and fat. Drain.

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  • Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.

Nutrition Facts

280 calories; calories from fat 26%; fat 8.1g; saturated fat 1g; mono fat 3.6g; poly fat 2.6g; protein 8.7g; carbohydrates 44.8g; fiber 2.3g; iron 2.4mg; sodium 202mg; calcium 19mg.
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