Orzo Salad

Orzo Salad
 
I recently went to a potluck at work and I was one of the people in charge of side dishes. I wanted to make something easy: easy to make, easy to transport, easy on the post-holiday binge tummy. So I came up with a Mediterranean inspired orzo salad that fits all those requirements. All I had to do was cook up some orzo pasta and add …stuff to it. It’s simple to make, holds well overnight and tastes salty and refreshing; it’s really a great choice for feeding lots and lots of people. 
Orzo Salad
Serves 6
Print
Total Time
15 min
Total Time
15 min
516 calories
63 g
25 g
22 g
17 g
6 g
207 g
400 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 516
Calories from Fat 193
% Daily Value *
Total Fat 22g
34%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 25mg
8%
Sodium 400mg
17%
Total Carbohydrates 63g
21%
Dietary Fiber 5g
19%
Sugars 4g
Protein 17g
Vitamin A
111%
Vitamin C
42%
Calcium
23%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb orzo
  2. 1 lemon
  3. 3 tbsp olive oil
  4. 1/2 cup pine nuts
  5. 6 olives
  6. 4 green onions
  7. 6 oz feta
  8. handful of fresh baby spinach
Instructions
  1. Cook the orzo according to package directions. Mine took about 7-8 minutes, as I didn't want mushy pasta. In a pan on medium-high heat, toast the pine nuts until golden brown. This should only take a minute or two.
  2. In a large bowl, add the zest and juice from the lemon. Slice the olives and green onions and add those also. Crumble the feta cheese and it to the bowl along with the olive oil. Add the cooked orzo and mix everything together. This holds well overnight in the fridge. Right before serving add a handful of fresh baby spinach.
beta
calories
516
fat
22g
protein
17g
carbs
63g
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