Mediterranean Orzo Salad
It has the perfect balance of pasta, vegetables, and dressing. Whenever I have included this in one of my teaching menus, it is always a huge hit.
Servings: 4 servings
Calories: 365kcal
Ingredients
- 1 ½ cups dried orzo
- ¼ cup chopped sundried tomatoes
- ½ cup crumbled feta cheese
- ⅓ cup finely diced red onion
- ⅓ cup finely diced yellow pepper
- ⅓ cup finely diced red pepper
- ⅓ cup finely diced green pepper
- 3 tablespoons chopped parsley
- 3 tablespoons coarsely chopped calamata olives
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ¾ teaspoon salt
Instructions
- Cook the pasta in boiling, salted water. Drain. Rinse the orzo and cool.
- Combine the orzo with all but the vinegar, olive oil salt and pepper. Mix well.
- Whisk the vinegar, olive oil, salt and pepper together and pour over the orzo and vegetables. Chill to combine flavors.
- This can be served room temperature or cold.
Nutrition
Calories: 365kcal | Carbohydrates: 51g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 759mg | Potassium: 494mg | Fiber: 4g | Sugar: 6g | Vitamin A: 877IU | Vitamin C: 56mg | Calcium: 128mg | Iron: 2mg
