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Orzo Salad

Chef.Foodie's picture
Ingredients
  Uncooked orzo 1 Cup (16 tbs)
  Sun dried tomatoes in olive oil 7 Ounce (1 Jar)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 3 Tablespoon
  Canned sliced ripe olives 4 Ounce, drained (1 Can)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄4 Teaspoon
Directions

1. Cook orzo according to package directions, omitting salt and fat; drain.
2. Drain tomatoes, reserving 1 teaspoon oil. Chop 2 tablespoons tomato. Reserve remaining tomatoes for another use. Combine orzo, tomato, red pepper, and next 3 ingredients in a bowl; toss gently.
3. Combine reserved 1 teaspoon oil, vinegar, and mustard; stir well with a wire whisk. Pour over orzo mixture; toss gently. Cover and chill at least 2 hours.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Drink: 
Wine
Servings: 
4

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4.169445
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 407 Calories from Fat 123

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 308.4 mg12.9%

Total Carbohydrates 59 g19.5%

Dietary Fiber 7.3 g29.4%

Sugars 13.4 g

Protein 11 g21.2%

Vitamin A 42.5% Vitamin C 74.2%

Calcium 5% Iron 16.1%

*Based on a 2000 Calorie diet

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Orzo Salad Recipe