Lemony Orzo Salad

Whip up this easy orzo salad for a light and healthy side dish alternative to potato salad. It requires a little extra time to chop all the ingredients, so we often make a double batch. Leftovers hold well because there’s not really any sauce to make it soggy.

 

ingredients

1 cup uncooked orzo
1-1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 Tbsp. fresh lemon juice
1 Tbsp. minced fresh or 1 tsp dried basil
1 Tbsp. olive oil
2 tsp. minced fresh mint
1/2 tsp. salt
1/4 tsp. black pepper
1 cup diced tomato
1/3 cup (1-1/2 oz.) crumbled feta cheese
2 Tbsp. chopped pitted kalamata olives

 

preparation

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

 

yields

6 servings (3/4 cup)

 

source

MyRecipes

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