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Yield: 8 cups (1.9L)
Servings: 6
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Related recipes: Cheese,
Corn-Free, Easy, Egg-Free, Fast, Herbs, Mediterranean, Olives, Onions, Pasta, Side Dishes, Summer, Sweet Pepper, Tomatoes,
Vegetarian
Warm or cold, this quick orzo dish blends fresh flavors and
beautiful colors. Double the recipe for a crowd. Serve as either a main or side dish.
Ingredients
2 cups (230g) orzo pasta, uncooked (rice-shaped pasta)
1 cup yellow bell pepper, chopped, (1 pepper)
2 tomatoes, fresh, chopped
1/2 cup (100g) red onion, chopped
3 ounces (85g) feta cheese*, crumbled (3/4 cup)
1/4 cup (10g) fresh parsley, chopped
1/4 cup (35g) black olives, chopped
1/4 cup (60mL) red wine vinegar
2 Tbsp (30mL) olive oil
1/2 tsp (2g) black pepper, freshly ground
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water until done. Drain and set aside.
Combine orzo and remaining ingredients in a large bowl. Toss well and
serve at room temperature or chilled.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
Calories: 107
Total Fat: 8g
% Calories from fat: 66%
Protein: 3g
Carbohydrate: 6g
Cholesterol: 13mg
Sodium: 214mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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