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Orzo Vegetable Salad

Total Time

Prep/Total Time: 30 min.

Makes

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
Orzo Vegetable Salad Recipe photo by Taste of Home

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 zest
  • 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.

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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