1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (120g) Recipe makes 6 servings
Calories 166
Calories from Fat 44		(26%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 319mg		13%
Potassium 240mg		6%
Total Carbohydrate 25.4g		8%
	Dietary Fiber 2.0g	8%
	Sugars 2.7g
Protein 5.7g		11%
detailed view... how is this calculated?

people who like this recipe also like:

Focaccia Bread With Three Topping Choices

By: Debber

African Peanut Butter Candy

By: ~Leslie~

Dry Adobo Seasoning (Adobo Seco)

By: cookiedog

Lemony Orzo Salad

Recipe #235857 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Redsie
Jun 19, 2007

From Cooking Light.

SERVES 6 (change servings and units)

Ingredients

1 cup uncooked orzo pasta (rice-shaped pasta)
1 1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon olive oil
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced tomato
1/3 cup crumbled feta cheese
2 tablespoons chopped pitted kalamata olives

Directions

1
Cook orzo according to package directions, omitting salt and fat. Drain well.
2
Combine orzo, zucchini, and onion in a large bowl; toss well.
3
Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk.
4
Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.

Questions about this recipe?

Featured Reviews for This Recipe

From: Nasseh

On Jun 25, 2008

DH enjoyed this for lunch today. He did say that he thought that there was too much lemon flavor in it so next time I will reduce the amount. I did substitute green peppers for the zucchini. Made for 123 Hits

0 people found this review helpful

Was this review helpful to you? YES | NO

From: MathMom.calif

On Jul 9, 2007

Very nice summery salad. I made this early in the day and chilled until dinner time. Served alongside breaded, baked pork chops and melons. This is a great summer salad for me since I'm growing all the herbs and zukes in my yard. Tomatoes too. The proportions gave a very nice balance of flavors, and the oil/juice was just enough coat the salad lightly. Will definitely make again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: SusieQusie

On Jun 29, 2007

I followed the recipe straight down the line and the results were undoubtedly one of the best pasta salads I have ever eaten. This is very lemony - just the way I like it. It took me a little longer to make than stated but maybe I just don't chop very fast. Thanks for posting this 10-star recipe!