Summer salad
Remove the stems from the tomatoes. Cut into 1/2 inch cubes; cut cherry tomatoes in half.
Boil large pot of water. Add 1 and 1/2 teaspoons of salt and the orzo. Once boiling reduce heat to medium and cook until the pasta is al dente (about 9 minutes)
Add the tomatoes, remaining 1/2 teaspoon of salt, olive oil, vinegar and pepper and turn gently until well mixed. Add half the basil and turn some more. Garnish with the snipped basil and some whole leaves. Serve at room temperature
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 6 | ||
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Calories: 381 | ||
Calories from Fat: 66 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 33.9mg | 1 % | |
Potassium 407.8mg | 11 % | |
Total Carbohydrate 65.5g | 19 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 64.1g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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