Orzo Salad With Zucchini and Feta

Orzo Salad With Zucchini and FetaCon Poulos
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Serves 8| Hands-On Time: 15m | Total Time: 25m

Ingredients

Directions

  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 Kate Merker,  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.

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Quick Tip

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

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