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Orzo Salad With Zucchini and Feta

Orzo Salad With Zucchini and Feta
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Serves 8| Hands-On Time: | Total Time:



  1. Cook the orzo according to the package directions. Drain and run under cold water to cool.
  2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.
  3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.
By June, 2010

Nutritional Information

  • Per Serving
  • Calories 230
  • Fat 12g
  • Sat Fat 5g
  • Cholesterol 25mg
  • Sodium 503mg
  • Protein 8g
  • Carbohydrate 24g
  • Sugar 3g
  • Fiber 1g
  • Iron 1mg
  • Calcium 152mg
What does this mean? See Nutrition 101 .

Quick Tip

Make-ahead tip: Make the salad (without the dill) up to a day in advance; refrigerate.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.