Orzo-Cucumber Salad
Serves 8|
Hands-On Time:
10m
|
Total Time:
10m
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
- Cook the orzo according to the package directions. Drain; run under cold water to cool and shake well to remove excess water.
- 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.
Nutritional Information
- Per Serving
- Calories 275
- Fat 10g
- Sat Fat 4g
- Cholesterol 17mg
- Sodium 454mg
- Protein 9g
- Carbohydrate 38g
- Sugar 3g
- Fiber 2g
- Iron 2mg
- Calcium 112mg
What does this mean? See Nutrition 101.
Quick Tip
The salad will keep in the refrigerator, tightly covered, for up to 4 days.
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