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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 8 servings The following items or measurements are not included below: 1 teaspoon lime zest |
||
| Calories 453 | ||
| Calories from Fat 202 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.5g | 34% | |
| Saturated Fat 6.8g | 33% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 589mg | 24% | |
| Potassium 326mg | 9% | |
| Total Carbohydrate 51.1g | 17% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 5.6g | ||
| Protein 13.0g | 26% | |
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Ingredients
- 1/2 cup olive oil, for salads
- 1 teaspoon lime zest
- 1/4 cup lemon juice
- 2 tablespoons fresh basil, finely chopped
- 4 garlic cloves, finely chopped
- 2-3 tablespoons Dijon mustard
- salt, to taste
- pepper, freshly ground, to taste
- 1 lb orzo pasta
- 8 ounces feta cheese, crumbled
- 1 large orange bell pepper, chopped small
- 1 large red bell pepper, chopped small
- 1 1/2 cups tomatoes, seeded, and chopped
- 3 tablespoons capers
- 3/4 cup kalamata olive, pitted and quartered
- 1/2 red onion, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 2 green onions, chopped
Directions
1
First cook your orzo pasta per package directions, cooking until al dente, and drain.2
In a medium sized, nonreactive bowl, gradually beat together the lime zest, lemon juice, salad quality olive oil, basil, garlic, and mustard until an emulsion forms.3
Then season the oil mixture with salt and pepper to taste.4
Mix your pasta, feta cheese, peppers, tomatoes, capers, kalmata olives, and chopped red onion together in a bowl.5
Pour the vinaigrette over the pasta mixture and mix to combine.6
Add oregano and green onions, toss, and then add extra salt and pepper to your tastes.7
Chill salad for 1-2 hours for best results.8
You can make this in the morning and even serve it in the evening, but dont save it for too long (you wont have leftovers I promise LOL).
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 4 hours
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Ann Cecile
On Jun 10, 2009
This is a fabulous, mediterranean tasting salad and my new favorite pasta salad!!! I made exactly as the directed, but using canned petite diced tomatoes. So often grocery store tomatoes lack flavor. I could not resist having some right away, and imagine even how much better this will be after it sets a while. This is definitely a keeper in my cookbook! :D Believe it or not, my 10 year old son loves it too!
From: CIndytc
On Mar 23, 2009
Very good salad, I used lemon zest instead of lime and left out olives. It was a wonderful light salad.
From: Impera_Magna
On Jul 7, 2007
I made this recipe to take to a goodbye-retirement party at work. It was delicious and folks enjoyed it. I followed the directions exactly and it did take a while to get everything cut up. This makes a TON of salad, way more than 8 servings (as a side). It was better the day it was made than the next day... the feta seemed to get stronger in flavor to me. I did enjoy the dressing and will use that with other combinations of pasta and veggies this summer.
From: Kozmic Blues
On Aug 1, 2005
This was delicious! Light, refreshing full of great flavor and beautiful colors. the amount of dressing suited the amount of orzo and veggies perfectly. AND it was really quick and easy to put together. My girlfriend and I LOVED this and definately want to make this again!
ideas from Recipezaar
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