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Orzo & Tomato Salad with Feta Cheese

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Submitted by happyzhangbo

.

YIELD

6 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

1 237
CUP ML ORZO PASTA
uncooked *
1 237
CUP ML GREEN OLIVES
pitted *
1 237
CUP ML FETA CHEESE
diced, low-fat
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped fresh
3 45
TABLESPOONS ML DILL WEED
chopped fresh *
1 1
EACH EACH TOMATOES
ripe, chopped
3E+1
CUP ML LEMON JUICE
1 1
X X SALT AND BLACK PEPPER
to taste *

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 150 86% 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?
Trans-fat Free, Low Carb
 
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