Roasted veggie orzo with goat cheese and lemon vinaigrette
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 300.9
- Total Fat: 9.8 g
- Cholesterol: 21.0 mg
- Sodium: 108.4 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 6.7 g
- Protein: 12.7 g
View full nutritional breakdown of Roasted veggie orzo with goat cheese and lemon vinaigrette calories by ingredient
Introduction
Great pasta salad for the summer! Serve cold! Great pasta salad for the summer! Serve cold!Number of Servings: 6
Ingredients
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For Dressing:
*Extra Virgin Olive Oil, 1 tbsp
*Lemon Juice, 1 lemon
*Grey Poupon Dijon Mustard, 1 tsp
*Agave , 1 tbsp
For Salad:
*Orzo, Barilla, uncooked (1 cup)
*Alouette Freshly Crumbled Goat Cheese, 1 container
*Tomato, grape, 1 container
*Asparagus, fresh, 1.5 cup
*Broccoli, fresh, 1.5 cup, chopped
*Cannelini Beans, 1 can
*Onions, raw, 1 large
*Extra Virgin Olive Oil, 1 tbsp
Directions
Roast asparagus, onion, broccoli, and beans at 500 until toasty. Before roasting, toss each veggie with 1/2 tsp olive oil, salt, and pepper.
Cook Orzo. Mix with zest of one lemon and 1/2 tsp olive oil.
Add veggies to orzo, cut tomatoes in half and add to mixture.
Mix dressing ingredients together and add to salad.
Place in fridge to cool and serve!
Serving Size: Makes 6, 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKALYA2002.
Cook Orzo. Mix with zest of one lemon and 1/2 tsp olive oil.
Add veggies to orzo, cut tomatoes in half and add to mixture.
Mix dressing ingredients together and add to salad.
Place in fridge to cool and serve!
Serving Size: Makes 6, 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKALYA2002.