Vegetarian, Soy-free, Mediterranean
Wash and dry all produce.
1. Cook the orzo
Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain and transfer to a large bowl. Drizzle with 1 teaspoon oil and toss to coat.
While the water heats and the orzo cooks, prepare the remaining ingredients.
2. Prep the remaining ingredients
- Rinse the white beans.
- Cut the tomatoes in half.
- Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then on the diagonal into enough 1/4-inch-thick slices to measure 1 cup (2 cups).
-Cut the olives in half.
- Peel and finely chop enough shallots to measure 1/4 cup (1/2 cups).
- Strip the mint leaves from the stems; if desired, tear or coarsely chop the leaves.
3. Assemble the salad
To the bowl with the orzo, add the beans, tomatoes, cucumber, olives, shallots, mint, arugula, feta, and as much red pepper vinaigrette (roast red peppers, EVOO, red wine vinegar, Dijon mustard, kosher salt) as you like and toss to coat; season to taste with salt and pepper
Transfer the orzo salad to individual plates and serve any remaining vinaigrette on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1160g)|
|Recipe Makes: Servings|
|Calories from Fat: 172 (13%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 289.8mg||89 %|
|Sodium 740mg||26 %|
|Potassium 1614.3mg||42 %|
|Total Carbohydrate 208.7g||61 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 205.4g|
|Protein 48.5g||69 %|
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: 1284
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