Italian Orzo Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
This light pasta salad is an ideal summer side dish for any potluck or picnic. It’s also great for a weeknight dinner. —Cindy Springsteen, Denver, Colorado
Ingredients
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6 cups chicken broth
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1 package (16 ounces) orzo pasta
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1/3 cup olive oil
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1/4 cup red wine vinegar
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2 tablespoons lemon juice
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1 tablespoon honey
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cups chopped plum tomatoes
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1 cup chopped seeded peeled cucumber
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1 cup fresh basil leaves, thinly sliced
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4 green onions, chopped
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1/2 cup fresh baby spinach, chopped
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1-3/4 cups (7 ounces) crumbled feta cheese
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1/2 cup pine nuts, toasted
Directions
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1.
In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.
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2.
In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving.
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3.
Just before serving, stir in cheese and pine nuts.
Nutrition Facts
2/3 cup: 288 calories, 12g fat (3g saturated fat), 11mg cholesterol, 630mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 10g protein.
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