| Nutrition Facts | |
|---|---|
| Calories | 212 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 202 mg |
| Carbohydrate | 27 g |
| Fiber | 2 g |
| Protein | 5 g |
| Calcium | 19 mg |
| Iron | 2 mg |
Mediterranean Orzo Salad
Submitted by: Kathy GunstThis salad only gets better after a day or two.
Ingredients
1/2 pound orzo, or other small pasta1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 cup chopped bell pepper (red, orange, or yellow)
1/2 cup chopped, pitted black or kalamata olives
1 cup grape or cherry tomatoes, cut in half (or quarters if large)
1/4 cup chopped fresh parsley
Salt and pepper
Preparations
Cook the pasta until al dente in a large pot of boiling, salted water for about 10 to 12 minutes, or until just tender. Drain the pasta and transfer it to a large mixing bowl. Add the olive oil, vinegar, and lemon juice, and stir to combine. Add the bell pepper, olives, tomatoes, and parsley, and season with salt and pepper. Serve warm or at room temperature. (Makes 6 to 8 servings)Variations
Orzo is a rice-shaped pasta. Look for it in the pasta aisle of your grocery store.Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
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