Sunday, May 16, 2010

Whole Wheat Orzo Salad with Zucchini, Olives and Feta

A light and refreshing whole grain pasta salad.


1 cup uncooked whole wheat orzo
2 cups sliced zucchini
¼ cup chopped black olives
¼ cup reduced fat feta cheese
¼ cup chopped fresh basil
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon lemon juice
¼ teaspoon garlic powder
Salt and pepper to taste


Cook orzo according to package directions. Meanwhile add one teaspoon olive oil to a medium sized pan, add zucchini and sauté on medium heat for about 5 minutes, until slightly tender, stir in the olives and basil and remove from heat. In a small bowl whisk together one tablespoon olive oil, lemon juice, garlic powder, salt and pepper. In a medium bowl, toss together the cooked/drained orzo and zucchini mixture. Stir in the olive oil and lemon dressing and feta cheese and serve at room temperature or cold. Chill if not serving immediately

Makes 3.5 cups, 7 servings

Serving size: 1/2 cup Calories 122 Protein 4.5 g Carb 18 g Fiber 4.5 g Sugars < 1 g Fat 3.5 g Saturated fat


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