Try this Orzo Side Salad recipe, or contribute your own.
Suggest a better descriptionFill medium saucepan three-quarters full with cold water.
Sprinkle about 2 tsp salt into water and bring to a boil.
Meanwhile, rest 1 end of a fine grater on the rim of a bowl. Finely zest about 2 tsp lemons into bowl. Add the EVOO and sprinkle in 1/2 tsp each salt and pepper; mix well with rubber spatula.
Add orzo to water and cook, stirring often, until tender. Drain the pasta and rinse well with cold water. Add the cooled orzo to the bowl with the lemon oil and toss.
Starting at the top of the celery bunch, thinly cut crosswise with a large knife until you have about 1 cup sliced celery and leaves; add to the pasta.
Crumble in feta.
Pit olives, tear them in half and add to the pasta. Gently toss the pasta and transferr to a platter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 183 | ||
Calories from Fat: 155 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 433.5mg | 15 % | |
Potassium 61mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 3.3g | ||
Protein 4.4g | 6 % | |
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: 183
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