In a large pot over high heat, bring the water to a boil. Add the 2 Tbs. salt and the orzo and cook until tender, 5 to 8 minutes. Drain the orzo and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator, 1 to 24 hours.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the lemon zest, lemon juice, salt and pepper. Add the radishes, carrots, green onions, capers, chives, parsley and orzo. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices. Serve at room temperature.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 6|
|Calories from Fat: 412 (82%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 0mg||0 %|
|Sodium 425.1mg||15 %|
|Potassium 639.7mg||17 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 17.8g|
|Protein 5.7g||8 %|
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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: 504
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