Orzo Salad

2 hours Prep: 2 hours Cook: 10 minutes

66 calories per serving view nutrition facts

1 serving suggest servings

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Ingredients

1	cup	orzo	uncooked
2	tablespoons	sundried tomatoes	chopped, soaked in boiling water for ten minutes
1/2	cup	sweet red bell pepper	chopped
1/4	cup	scallions, spring or green onions	chopped
4	ounces	olives	sliced
3	tablespoons	parsley leaves	fresh, chopped
1	teaspoon	olive oil
1/4	cup	red wine vinegar
1/2	teaspoon	dry mustard

Directions

Cook the orzo according to the package directions, omitting any salt and fat; drain.

Combine the orzo, tomato, red pepper and the onions, olives and parsley in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire whisk.

Pour over the orzo mixture; toss gently.

Cover and chill for at least two hours.

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Nutrition Facts

Serving Size 73g

Amount per Serving

Calories 66 77% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 475mg	20%
Total Carbohydrate 4.0g	1%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	19%		Vitamin C	48%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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The recipe is missing the liquid component. My 11-year-old niece made it. When she mixed it up we noticed it was the consistency of cookie dough so I quick mixed in some buttermilk until it looked like cake batter. It had to be at least a cup of buttermilk, maybe more. We baked it in a 9 x 13 pan and it wasn't terribly high but it was nice and moist and flavorful. In fact, the kids didn't want to wait for frosting, ate it plain and raved about it...and one of them is an extremely picky eater! One had the idea to top it with vanilla ice cream and I must say that was just the ticket.

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