Orzo Salad With Zucchini and Feta
Serves 8|
Hands-On Time:
15m
|
Total Time:
25m
Ingredients
- 8 ounces orzo (1⁄2 box)
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1/2 teaspoon crushed red pepper
- kosher salt and black pepper
- 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
- 8 ounces Feta, crumbled (2 cups)
- 1/4 cup chopped fresh dill
Directions
- Cook the orzo according to the package directions. Drain and run under cold water to cool.
- 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.
- Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.
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
Make-ahead tip: Make the salad (without the dill) up to a day in advance; refrigerate.
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