Orzo and Summer Squash Salad

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Sep. 16, 2011


Orzo pasta 8 Ounce (1 1/3 Cups, Uncooked)
Diced zucchini/Yellow summer squash / both 3 Cup (48 tbs) (1/2 Inch Pieces)
Diced tomato 1 Cup (16 tbs)
Light caesar dressing 1/2 Cup (8 tbs)
Dried basil leaves 1 Teaspoon
Spinach leaves 4
Salt To Taste
Black pepper To Taste


1. Cook orzo according to package directions for 7 minutes. Add squash to orzo; return to a boil. Cook 1 to 2 minutes more or until orzo and squash are tender. Drain well; rinse under cold water to stop cooking.

2. Place mixture in large bowl; stir in tomato. Pour dressing over salad; sprinkle with basil. Toss gently to coat. Cover and refrigerate until cool. Serve salad over spinach leaves. Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 253Calories from Fat 18

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 110 mg4.58%

Total Carbohydrates 50 g16.7%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet