Mediterranean Orzo Salad
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Ingredients
- 2 1/4 cups orzo
- 2 medium zucchini quartered lengthwise and thinly sliced
- 15 Kalamata olives pitted and sliced
- 6 green onions thinly sliced
- 2 stalks celery thinly sliced
- 1 large tomato seeded and cubed
- 1 1/2 green bell pepper seeded, deribbed and chopped
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 4 cloves garlic pressed
- 1 1/2 teaspoons oregano
- 1 1/2 tablespoons fresh dill minced
- Sea salt and ground black pepper to taste
- 6 ounces feta cheese crumbled
- 3 tablespoons mayonnaise
Ingredients
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Instructions
- Prepare orzo according to package directions; drain and rinse under cold water. Drain again very thoroughly. Place in a large bowl.
- Stir in the zucchini, olives, green onions, celery, tomato, and green bell pepper.
- In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper.
- Pour over the salad and toss to coat well.
- Sprinkle on the feta cheese and toss again. Add the mayonnaise and toss gently.
- Chill at least for 2 hours and bring to room temperature before serving.
Recipe Notes
Per Serving: 546 Calories; 30g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 553mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. Points: 15
SERVING SUGGESTION: Serve with a simple caprese salad: sliced ripe tomatoes, layered with fresh basil leaves, sliced mozzarella and drizzled with extra virgin olive oil. Fresh ground pepper over the top finishes it beautifully.
