Orzo salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 281.2
  • Total Fat: 15.8 g
  • Cholesterol: 12.6 mg
  • Sodium: 614.9 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Orzo salad calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Serves 6 to 8 as a side dish
Ingredient notes: vegetarian, corn free, egg free, peanut free, soy free, Tree nut free
Serves 6 to 8 as a side dish
Ingredient notes: vegetarian, corn free, egg free, peanut free, soy free, Tree nut free

Number of Servings: 8

Ingredients

    6 tbsp Olive Oil
    450 grams Orzo Pasta
    1 fl oz Lemon Juice
    4 serving Mezzetta Pitted Greek Kalamata Olives (4 olives in a serving)
    1 oz onions, raw, purple/red (1 slice)
    1.5 cup Asparagus, fresh
    4 oz Feta Cheese
    3 tsp Grey Poupon Dijon Mustard
    6 tbsp Herbes de Provence (by PENGUITO)
    1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
    1 tsp Salt

Directions

Combine oil and lemon zest in a small bowl, set aside
Cook orzo in a large pot of boiling, salted water until tender, according to package directions. Drain, rinse and let dry. Tossed with 2 tablespoons lemon oil, set aside.
Blanche asparagus in boiling water until the color just begins change. Using a slotted spoon, transfer asparagus to a bowl of ice water. Let asparagus cool, then dream.
To prepare dressing, mix lemon juice, mustard, herbs the province, salt, pepper and remaining lemon oil in a small bowl.
In a large bowl, combine orzo, asparagus, bell peppers, olives, feta, onions, and dressing

Serving Size: 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user COOLWHIPL.

Rate This Recipe