Thursday, January 31, 2013

Orzo Salad with Zucchini and Feta

Orzo salad with Zucchini and Feta
Serves 8| Hands-On Time: 15m| Total Time: 25m
8  ounces  orzo (12 box)
3  tablespoons  olive oil
3  tablespoons  white wine vinegar
1/2  teaspoon  crushed red pepper
Sea salt and black pepper
1 1/4  pounds  small zucchini (3 to 4), cut into thin half-moons
8  ounces  Reduced Fat Feta, crumbled (2 cups)
1/4  cup  chopped fresh dill
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.
Nutritional Information
Per Serving

Calories 230
Fat 8g
Sat Fat 3g
Cholesterol 25mg
Sodium 503mg
Protein 8g
Carbohydrate 24g
Sugar 3g
Fiber 1g
Iron 1mg
Calcium 152mg

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