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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (96g) Recipe makes 6 servings |
||
| Calories 263 | ||
| Calories from Fat 140 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 370mg | 15% | |
| Potassium 130mg | 3% | |
| Total Carbohydrate 23.5g | 7% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.2g | ||
| Protein 7.5g | 15% | |
Orzo / Tomato Salad with Feta and Olives
SERVES 6
Ingredients
- 1 cup orzo pasta
- 1 cup feta cheese, diced
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
- 1 tomato, coarsely chopped (ripe)
- 1/4 cup virgin olive oil
- 1/4 cup green olives
- 1/8 cup lemon juice
- salt and pepper
Directions
1
Cook orzo according to package for al dente. Drain and rinse with cold water.2
Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.3
In small bowl, whisk together oil and lemon juice. Mix into salad.4
Salt and pepper to taste. Refrigerate and chill before serving.5
If you use dried dill, be sure to use plenty.6
Serves: 6 as a side dish.7
Also great as a main dish for lunch.
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- Course > Salads
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Stardustannie
On Feb 12, 2005
Very refreshing....I'm not a fan of olives so I left those out and tossed with with baby spinach instead.
From: ellie_
On Jan 23, 2005
Absolutely delicious! I added some leftover chicken for a wonderful salad supper using about one teaspoon of dried dill. Can't wait till the summer comes to try this again using garden fresh dill and parsley. Thanks for sharing!
From: laurabella
On Sep 12, 2006
Wonderful recipe! It was done in 20 minutes, no joke. Great flavor, inexpensive ingredients, and versitile enough to use as a light meal or a side dish. I've made it a few times, each with success: -I prepared it just as posted and it was fantastic. -For a vegan alteration: I doubled the amount of tomatoes and olives (using kalamata in addition to the green). We didn't even miss the feta, but I found that it could be sprinkled over or mixed into the salad at the time of serving and it was even more delicious. Thanks so much!
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