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Orzo Salad

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Submitted by notgold

YIELD

1 serving

PREP

2 hrs

COOK

10 min

READY

2 hrs

Ingredients

1 237
CUP ML ORZO PASTA
uncooked *
2 3E+1
TABLESPOONS ML SUNDRIED TOMATOES
chopped, soaked in boiling water for ten minutes
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped
¼ 59
4 115.6
OUNCES ML/G OLIVES
sliced
3 45
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON ML OLIVE OIL
¼ 59
½ 2.5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 66 77% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 475mg 20%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 19% Vitamin C 48%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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