Orzo & Tomato Salad with Feta Cheese
.
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
orzo pasta
uncooked |
*
|
| 1 | cup |
green olives
pitted |
*
|
| 1 | cup |
feta cheese
diced, low-fat |
|
| 3 | tablespoons |
parsley leaves
chopped fresh |
|
| 3 | tablespoons |
dill weed
chopped fresh |
*
|
| 1 | each |
tomatoes
ripe, chopped |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ⅛ | cup |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
orzo pasta
uncooked |
*
|
| 237 | ml |
green olives
pitted |
*
|
| 237 | ml |
feta cheese
diced, low-fat |
|
| 45 | ml |
parsley leaves
chopped fresh |
|
| 45 | ml |
dill weed
chopped fresh |
*
|
| 1 | each |
tomatoes
ripe, chopped |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | 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.
