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Orzo Vegetable Salad

Orzo Vegetable Salad
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
6 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

2 of 2

Orzo Vegetable Salad (continued)

Directions (continued)

  • Yield: 6 servings.
Nutrition 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.
© Taste of Home 2013