Orzo Salad
Yield
1 servingPrep
2 hrsCook
10 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
orzo pasta
uncooked |
*
|
| 2 | tablespoons |
sundried tomatoes
chopped, soaked in boiling water for ten minutes |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 4 | ounces |
olives
sliced |
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | cup |
red wine vinegar
|
|
| ½ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
orzo pasta
uncooked |
*
|
| 3E+1 | ml |
sundried tomatoes
chopped, soaked in boiling water for ten minutes |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 115.6 | ml/g |
olives
sliced |
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
olive oil
|
|
| 59 | ml |
red wine vinegar
|
|
| 2.5 | 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.
