Red and yellow peppers, diced cucumber, tender spinach and lemon juice gives a fresh touch to orzo pasta, kalamata olives and feta cheese.
Yield: 5 servings Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Difficulty Rating:
Nutritional Highlights: Per serving: 453 calories, 14.9 g protein, 119% recommended daily value (RDV) of vitamin C, 58% RDV of vitamin A, 24% RDV of iron. Recipe Created By: Kristen Winston Catering Recipe From: Tennessee Home and Farm
1 pound orzo
pasta 1 yellow bell
pepper, diced 1 red bell pepper, diced
cucumber, peeled and diced ½ cup kalamata olives
2 cups baby
spinach leaves 4 ounces
feta cheese, crumbled
¼ cup fresh
lemon juice ¼ cup olive oil
¾ teaspoon salt
½ teaspoon dried oregano
Tips & Notes
Not a fan of olives? Simply omit them or substitute with other fresh veggies. Or, browse
more pasta salad recipes.
To prepare vinaigrette, whisk lemon juice, salt and oregano. Add olive oil in a slow, steady stream while whisking constantly.
Cook orzo according to package directions.
When cooked, run under cool water until room temperature. Drain completely.
Toss orzo with vinaigrette and salt to taste.
vegetables and adjust seasonings, if necessary. Serve at room temperature topped with feta cheese.
Recipe From: Farm Flavor - www.farmflavor.com
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