Greek Pasta Salad
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Suggest a better descriptionINGREDIENTS
- 2 sprigs Fresh Rosemary
- 1 c Carrots ; thinly sliced
- 1/4 c Balsamic vinegar
- 1 lb Shrimp ; "Baby"
- 1 lb Orzo pasta ; cooked al dente
- 1 c Zucchini ; thinly sliced
- 1/2 c olive oil
- salt and pepper ; to taste
- 1 c Black Olives ; Sliced
- 1 lb Chicken breast; skinless
- 2 c Artichoke hearts ; quartered
- 2 tb Garlic ; fine chopped
- 2 tb Lemon juice ; up to 3
- 1/2 lb Feta cheese ; crumbled
INSTRUCTIONS
Saute chicken,* shrimp and garlic in 1/4 c. olive oil. Add zucchini, squash and carrots. Cook to desired doneness. Add to Orzo pasta. Add all other ingredients and mix well. Garnish with Feta cheese. *Chicken can also be grilled. Serve hot as an entree. Serve cold as a salad. Merchants Club Nashville, Tennessee busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland
NOTES
Nutrition
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| Serving Size: 1 Serving (634g) | ||
| Recipe Makes: 4 | ||
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| Calories: 897 | ||
| Calories from Fat: 256 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 28.5g | 38 % | |
| Saturated Fat 11g | 55 % | |
| Monounsaturated Fat 11.1g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 366.8mg | 113 % | |
| Sodium 1357.6mg | 47 % | |
| Potassium 1370.5mg | 36 % | |
| Total Carbohydrate 86.3g | 25 % | |
| Dietary Fiber 8.5g | 34 % | |
| Sugars, other 77.8g | ||
| Protein 74.2g | 106 % | |
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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. |
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Calories per serving: 897
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