Mediterranean Orzo Salad
Mediterranean Orzo Salad might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains about 11g of protein, 22g of fat, and a total of 399 calories. For $1.97 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 10. 4 people have tried and liked this recipe. It is brought to you by Foodista. If you have lemon zest, parsley, pine nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is excellent. Similar recipes include Mediterranean Orzo Salad, Mediterranean Orzo Salad, and Mediterranean Orzo Salad.
Servings: 10
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound orzo
Kosher salt
1/2 cup pine nuts
8 tablespoons EVOO
4 green onions, chopped
1/2 cup Italian parsley, chopped
1 Juice and zest of 1 lemon
1 cucumber, diced
1 green bell pepper, chopped
1 pint cherry tomatoes
1/2 red onion, finely chopped
12 pepperoncinis, sliced
1 1/2 cups crumbled feta cheese
4 tablespoons red wine vinegar
Equipment:
pot
baking sheet
oven
frying pan
bowl
Cooking instruction summary:
Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes. Drain and set aside. While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees. Remove from oven and set aside. Heat two tablespoons of EVOO on medium heat in a non-stick pan. Saute chopped green onions for approximately 2 minutes. Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo. Saute for 3-4 minutes for flavors to combine and absorb into the orzo. Remove from heat. In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture. Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO. Mix well. Can be refrigerated or served immediately.
Step by step:
1. Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes.
2. Drain and set aside.
3. While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees.
4. Remove from oven and set aside.
5. Heat two tablespoons of EVOO on medium heat in a non-stick pan.
6. Saute chopped green onions for approximately 2 minutes.
7. Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo.
8. Saute for 3-4 minutes for flavors to combine and absorb into the orzo.
9. Remove from heat.
10. In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture.
11. Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO.
12. Mix well. Can be refrigerated or served immediately.
Nutrition Information:
covered percent of daily need
Related Videos:
Mediterranean Orzo Salad - Lynn's Recipes
Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
