Monday, June 05, 2006

Lemony Orzo Salad

I made a big batch of this to take for lunches this week. It's pretty good, and holds up well in the refrigerator. I don't know if I will make it again for my lunches, but it would be a good dish to take to a picnic. I did not make any changes to the recipe. If I make it again though, I will add more feta because I love feta.

Lemony Orzo Salad
from Cooking Light, March 2000

1 cup uncooked orzo (rice-shaped pasta)
1 1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon minced fresh or 1 teaspoon dried basil
1 tablespoon olive oil
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced tomato
1/3 cup (1 1/2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives

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.

Yield: 6 servings

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