Mediterranean Orzo Salad

Mediterranean Orzo Salad might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains about 11g of protein, 22g of fat, and a total of 399 calories. For $1.97 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 10. 4 people have tried and liked this recipe. It is brought to you by Foodista. If you have lemon zest, parsley, pine nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is excellent. Similar recipes include Mediterranean Orzo Salad, Mediterranean Orzo Salad, and Mediterranean Orzo Salad.

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 pound orzo

Kosher salt

1/2 cup pine nuts

8 tablespoons EVOO

4 green onions, chopped

1/2 cup Italian parsley, chopped

1 Juice and zest of 1 lemon

1 cucumber, diced

1 green bell pepper, chopped

1 pint cherry tomatoes

1/2 red onion, finely chopped

12 pepperoncinis, sliced

1 1/2 cups crumbled feta cheese

4 tablespoons red wine vinegar

Equipment:

pot

baking sheet

oven

frying pan

bowl

Cooking instruction summary:

Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes. Drain and set aside. While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees. Remove from oven and set aside. Heat two tablespoons of EVOO on medium heat in a non-stick pan. Saute chopped green onions for approximately 2 minutes. Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo. Saute for 3-4 minutes for flavors to combine and absorb into the orzo. Remove from heat. In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture. Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO. Mix well. Can be refrigerated or served immediately.

 

Step by step:


1. Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes.

2. Drain and set aside.

3. While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees.

4. Remove from oven and set aside.

5. Heat two tablespoons of EVOO on medium heat in a non-stick pan.

6. Saute chopped green onions for approximately 2 minutes.

7. Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo.

8. Saute for 3-4 minutes for flavors to combine and absorb into the orzo.

9. Remove from heat.

10. In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture.

11. Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO.

12. Mix well. Can be refrigerated or served immediately.


Nutrition Information:

Quickview
399 Calories
11g Protein
21g Total Fat
41g Carbs
37% Health Score
Limit These
Calories
399k
20%

Fat
21g
33%

  Saturated Fat
5g
31%

Carbohydrates
41g
14%

  Sugar
4g
5%

Cholesterol
20mg
7%

Sodium
464mg
20%

Get Enough Of These
Protein
11g
23%

Vitamin K
75µg
72%

Manganese
1mg
57%

Vitamin C
42mg
51%

Selenium
32µg
46%

Phosphorus
233mg
23%

Vitamin E
2mg
19%

Copper
0.32mg
16%

Vitamin B2
0.27mg
16%

Vitamin B6
0.31mg
15%

Magnesium
60mg
15%

Vitamin A
737IU
15%

Calcium
146mg
15%

Fiber
3g
14%

Zinc
1mg
13%

Potassium
406mg
12%

Iron
2mg
11%

Folate
42µg
11%

Vitamin B1
0.16mg
10%

Vitamin B3
1mg
9%

Vitamin B5
0.65mg
7%

Vitamin B12
0.38µg
6%

covered percent of daily need
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Related Videos:

Mediterranean Orzo Salad - Lynn's Recipes

 

Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network

 

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