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Orzo Mediterranean Style

Yield: 8 cups (1.9L)

Servings: 6

Related recipes: Cheese, Corn-Free, Easy, Egg-Free, Fast, Herbs, Low-Sodium, Mediterranean, Olives, Onions, Pasta, Side Dishes, Summer, Sweet Pepper, Tomatoes, Vegetarian

Warm or cold, this quick orzo dish blends fresh flavors and beautiful colors. Double the recipe for a crowd. Serve as either a main or side dish.

Ingredients

2 cups (230g) orzo pasta, uncooked (rice-shaped pasta)

1 cup yellow bell pepper, chopped, (1 pepper)

2 tomatoes, fresh, chopped

1/2 cup (100g) red onion, chopped

3 ounces (85g) feta cheese*, crumbled (3/4 cup)

1/4 cup (10g) fresh parsley, chopped

1/4 cup (35g) black olives, chopped

1/4 cup (60mL) red wine vinegar

2 Tbsp (30mL) olive oil

1/2 tsp (2g) black pepper, freshly ground

Directions

In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and set aside.

Combine orzo and remaining ingredients in a large bowl. Toss well and serve at room temperature or chilled.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 107
Total Fat: 8g
% Calories from fat: 66%
Protein: 3g
Carbohydrate: 6g
Cholesterol: 13mg
Sodium: 214mg