Orzo Vegetable Salad Recipe

Orzo Vegetable Salad Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Heading to a cookout and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a summer dish.—Terri Crandall, Gardnerville, Nevada

This recipe is:

Quick

[X]

Rate Orzo Vegetable Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Orzo Vegetable Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1/2 cup uncooked orzo pasta
3 plum tomatoes, chopped
1 cup marinated quartered artichoke hearts, chopped
1 cup coarsely chopped fresh spinach
2 green onions, chopped
1/2 cup crumbled feta cheese
1 tablespoon capers, drained
DRESSING:
1/3 cup olive oil
4 teaspoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons grated lemon peel
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Cook orzo according to package directions.
Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
Drain orzo and rinse in cold water. Add to vegetable mixture.
Pour dressing over salad; toss to coat. Chill until serving. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 259 calories, 19 g fat (4 g saturated fat), 5 mg cholesterol, 460 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Orzo Vegetable Salad in Country Woman June/July 2011, p47