Mediterranean Orzo Salad

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 30 minutes
• เวลารวม: 30 minutes

ส่วนผสม

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 0.75 cup
• แคลอรี่: 356 kcal
• ไขมันทั้งหมด: 22 g
• ไขมันอิ่มตัว: 4 g
• คอเลสเตอรอล: 15 mg
• โซเดียม: 756 mg
• คาร์โบไฮเดรตทั้งหมด: 33 g
• ใยอาหาร: 3 g
• น้ำตาลทั้งหมด: 3 g
• โปรตีน: 8 g