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Cucumber-Orzo Salad
Ingredients
-
1
cup dried orzo (rosamarina) pasta
-
1
small cucumber, seeded and chopped
-
1/2
cup chopped red sweet pepper
-
1/4
cup finely chopped red onion
-
1/4
cup olive oil
-
1/4
cup white balsamic vinegar
-
1
tablespoon honey
-
1
teaspoon finely shredded lemon peel
-
1/2
teaspoon salt
-
1/4
teaspoon ground black pepper
-
1/4
cup snipped fresh flat-leaf parsley
Directions
1. Cook orzo according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl combine orzo, cucumber, sweet pepper, and red onion. In a small bowl whisk together olive oil, vinegar, honey, lemon peel, salt, and black pepper; add to orzo mixture. Stir gently to combine. Cover and chill for at least 4 hours or up to 24 hours.
3. Just before serving, stir in parsley. Makes 8 servings.
Nutrition Facts
(Cucumber-Orzo Salad)
- Servings Per Recipe 8,
- Calories 165,
- Protein (gm) 3,
- Carbohydrate (gm) 22,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 486,
- Vitamin C (mg) 15,
- Sodium (mg) 150,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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