Try this Lemony Orzo Pasta Salad with Cucumber and Feta recipe, or contribute your own.
Suggest a better descriptionCook the orzo al dente according to package directions. Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 80 | ||
Calories from Fat: 52 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 212.9mg | 7 % | |
Potassium 159.1mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.2g | ||
Protein 3.3g | 5 % | |
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: 80
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