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Feta & Cranberry Orzo Salad Recipe

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It takes only minutes to make this awesome pasta salad. While the orzo is cooking, assemble the rest of the ingredients and it will be ready to go. My husband devoured this side dish.—Antigone Papoutsis, Nederland, Texas
TOTAL TIME: Prep/Total Time: 20 min
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min
MAKES: 6 servings

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 1-1/2 cups uncooked orzo pasta
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup dried cranberries
  • 4 green onions, chopped
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper

Nutritional Facts

3/4 cup equals 350 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 619 mg sodium, 47 g carbohydrate, 3 g fiber, 11 g protein.

Directions

  1. In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain.
  2. In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Feta & Cranberry Orzo Salad in The Taste of Home Cookbook 2011, p55

Nutritional Facts

3/4 cup equals 350 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 619 mg sodium, 47 g carbohydrate, 3 g fiber, 11 g protein.

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Reviewed Jul. 16, 2013

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