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Orzo Vegetable Salad Recipe

Orzo Vegetable Salad 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 1. Cook orzo according to package directions.
  • 2. Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
  • 3. Drain orzo and rinse in cold water. Add to vegetable mixture.
  • 4. 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.