1) Cook and drain orzo according to package directions.. Immediately after draining orzo, rinse orzo in the colander for 15 seconds with cold water (to wash off the extra starch). Drizzle with 1 tablespoon of olive oil and stir with a spoon to prevent the orzo from sticking/clumping together. Let orzo sit in colander over bowl/sink and let cool for about 15 minutes. Meanwhile:
2) Prepare/chop red onion, kalamata olives, red bell pepper, sun-dried tomatoes, spinach and basil leaves. Combine together in a large serving bowl.
3) Pour orzo into the same large serving bowl and add rice wine vinegar, cheese, salt and pepper.
4) Stir/toss and serve immediately.
If you have non-feta eaters or vegans at the table, serve the feta on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 58.1mg||18 %|
|Sodium 334.1mg||12 %|
|Potassium 188mg||5 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 33.1g|
|Protein 9.3g||13 %|
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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: 232
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