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Related recipes: Cheese, Corn-Free, Easy, Egg-Free, Herbs, Low-Sugar, Main Dishes, Mediterranean, Olives, Onions, Pasta, Side Dishes, Summer, Sweet Pepper, Tomatoes, Vegetables, 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.
Servings: 6
Yield: 8 cups (1.9L)
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 oz (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 Tbs (30mL) olive oil
1/2 tsp (2g) black pepper, freshly ground
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–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 September 2008.
