Herb Orzo Salad
Tiny rice shaped pasta is surrounded with chopped herbs and vegetables in this colorful, cheerful, portable orzo salad.
Servings: 6 People
Calories: 377kcal
Ingredients
- 12 ounces dried orzo
- ¼ cup olive oil
- Juice and zest of 1 lemon
- 1 tablespoon unseasoned rice wine vinegar
- Kosher salt and freshly ground black pepper to taste
- 2 bell peppers finely diced
- 1 small red onion finely diced
- 1 small bulb fennel finely diced
- ½ cup roughly chopped fresh basil
- ½ cup roughly chopped fresh mint
- ½ cup roughly chopped parsley
- 1 4-ounce log fresh goat cheese crumbled (approximately 2/3 cup; optional)
Instructions
- Cook the orzo according to package directions. Drain and rinse with cool water to stop the cooking. Let it sit in the colander while you make the dressing.
- In a large bowl combine the olive oil, lemon juice, vinegar, and salt and pepper. Add the cooled orzo, bell peppers, onion, and fennel and toss. Add the basil, mint, parsley, and goat cheese and lightly toss to combine.
Nutrition
Calories: 377kcal | Carbohydrates: 50g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 453mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2175IU | Vitamin C: 65mg | Calcium: 84mg | Iron: 2mg