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Orzo & Tomato Salad with Feta Cheese

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Recipe

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Yield

6 servings

Prep

10 min

Cook

15 min

Ready

25 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup orzo pasta
uncooked
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1 cup green olives
pitted
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1 cup feta cheese
diced, low-fat
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3 tablespoons parsley leaves
chopped fresh
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3 tablespoons dill weed
chopped fresh
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1 each tomatoes
ripe, chopped
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¼ cup olive oil, extra-virgin
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cup lemon juice
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
237 ml orzo pasta
uncooked
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237 ml green olives
pitted
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237 ml feta cheese
diced, low-fat
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45 ml parsley leaves
chopped fresh
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45 ml dill weed
chopped fresh
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1 each tomatoes
ripe, chopped
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59 ml olive oil, extra-virgin
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3E+1 ml lemon juice
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1 x salt and black pepper
to taste
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Directions

Bring a large pot of lightly salted water to a boil.

Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.

In a small bowl, whisk together oil and lemon juice.

Pour over pasta, and mix well.

Season with salt and pepper to taste.

Chill before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 15086% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 281mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 12%
Calcium 13% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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