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Categories: Salads, Vegetarian

Summer Orzo Salad

I'm usually not a huge fan of pasta salad. It often can be gloppy and soggy, the result of too much dressing. But when the pasta is orzo, I'll happily take part. A small, rice-shaped pasta, orzo makes an excellent ... Read more

Total time: 25 minutes | Serves 4
  • 2 cups vegetable broth
  • 2 cups water
  • 1 cup orzo
  • 2 tomatoes, chopped
  • 1 small cucumber, peeled, seeded and chopped
  • 1/2 cup sliced Kalamata olives
  • 1/2 cup chopped red onion
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh thyme
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • Salt, pepper

Step 1Combine vegetable broth and water in a medium saucepan and bring to boil over medium-high heat. Add orzo, stir and reduce heat to medium-low. Simmer until tender, about 8 minutes. Drain orzo and rinse with cold water. Set aside.

Step 2While orzo is cooking, combine tomatoes, cucumber, olives, onion, feta, thyme, oil and vinegar in large serving bowl. Add orzo and mix well. Season to taste with salt and pepper.

Each serving:
384 calories; 1,193 mg sodium; 19 mg cholesterol; 28 grams fat; 28 grams carbohydrates; 7 grams protein; 1.07 gram fiber.
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