Orzo Vegetable Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Ingredients
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1/2 cup uncooked orzo pasta
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3 plum tomatoes, chopped
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1 cup marinated quartered artichoke hearts, chopped
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1 cup coarsely chopped fresh spinach
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2 green onions, chopped
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1/2 cup crumbled feta cheese
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1 tablespoon capers, drained
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DRESSING:
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1/3 cup olive oil
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4 teaspoons lemon juice
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1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
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2 teaspoons grated lemon zest
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2 teaspoons rice vinegar
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Cook orzo according to package directions.
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2.
Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
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3.
Drain orzo and rinse in cold water. Add to vegetable mixture.
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4.
Pour dressing over salad; toss to coat. Chill until serving.
Nutrition Facts
2/3 cup: 259 calories, 19g fat (4g saturated fat), 5mg cholesterol, 460mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein.
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