Orzo-Cucumber Salad

Orzo-Cucumber Salad
Raymond Hom
Serves 8
preparation
10
minutes
cooking
10
minutes

Ingredients

2
cups
orzo (6 ounces)
1/2
English cucumber, chopped
4
ounces
Feta, crumbled (1 cup)
3
scallions, thinly sliced
1/4
cup
chopped fresh flat-leaf parsley
3
tablespoons
fresh lemon juice
3
tablespoons
olive oil
kosher salt and black pepper

Directions

  1. Cook the orzo according to the package directions. Drain; run under cold water to cool and shake well to remove excess water.
  2. In a medium bowl, toss the orzo with the cucumber, Feta, scallions, parsley, lemon juice, oil, 1 teaspoon salt, and ½ teaspoon pepper. Serve cold or at room temperature.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 275
  • Fat 10 g
  • Sat Fat 4 g
  • Cholesterol 17 mg
  • Sodium 454 mg
  • Protein 9 g
  • Carbohydrate 38 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 112 mg
What does this mean? See Nutrition 101.