Mediterranean Orzo Salad

• 분량: 12 servings
• 활동 시간: 30 minutes
• 총 시간: 30 minutes

재료

16 ounces orzo

3 cups baby spinach leaves (, gently torn into large pieces)

1 1/2 chopped red bell pepper (, about one red bell pepper)

1 cup cucumber (, diced and seeded, about one medium)

3/4 cup red onion (, diced)

5 ounces Castelvetrano green olives (, drained and halved)

5 ounces Kalamata pitted olives (, drained and halved)

7 ounces feta cheese

1/2 cup canola oil

1/4 cup olive oil

1 lemon (, juiced)

1 1/2 teaspoons oregano

1 teaspoon kosher salt

1 teaspoon black pepper

방향

Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.

Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.

In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.

Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.

영양 정보

• 1회 제공량: 0.75 cup
• 칼로리: 356 kcal
• 지방 전체: 22 g
• 포화 지방: 4 g
• 콜레스테롤: 15 mg
• 나트륨: 756 mg
• 탄수화물 전체: 33 g
• 식이섬유: 3 g
• 총 당류: 3 g
• 단백질: 8 g