Mediterranean Orzo Salad Mediterranean Orzo Salad

Mediterranean Orzo Salad 150 Image by: Mediterranean Orzo Salad 150 Author: Canadian Living

This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 2 cups orzo pasta
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon liquid honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch dried oregano
  • 1 sweet red pepper diced
  • 1 cup diced cored English cucumber
  • 3/4 cups crumbled cow's milk feta cheese
  • 1/3 cup chopped pitted Kalamata olives
  • 1/3 cup chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup diced red onion

Method

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again.

In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta cheese, olives, sun-dried tomatoes, parsley and onion; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts Per each of 8 servings: about

  • Fibre 3 g
  • Sodium 514 mg
  • Sugars 5 g
  • Protein 8 g
  • Calories 286.0
  • Total fat 12 g
  • Potassium 194 mg
  • Cholesterol 13 mg
  • Saturated fat 3 g
  • Total carbohydrate 37 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 63.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mediterranean Orzo Salad

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