Lemony Orzo Salad with Zucchini

By January 15, 2011Uncategorized


1  cup  uncooked orzo (rice-shaped pasta)

1 1/3  cups  diced zucchini

1/3  cup  diced red onion

1/3  cup  minced fresh parsley

3  tablespoons  fresh lemon juice

1  tablespoon  minced fresh or 1 teaspoon dried basil

1  tablespoon  olive oil

2  teaspoons  minced fresh mint

1/2  teaspoon  salt

1/4  teaspoon  black pepper

1  cup  diced tomato

1/3  cup  (1 1/2 ounces) crumbled feta cheese

2  tablespoons  chopped pitted kalamata olives

Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.  From Cooking Light, March 2000.

Author Terra

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