Lemony Orzo Salad

Redsie's Note:

From Cooking Light.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 cup uncooked orzo pasta (rice-shaped pasta)
• 1 1/3 cups diced zucchini
• 1/3 cup diced red onion
• 1/3 cup minced fresh parsley
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon olive oil
• 2 teaspoons minced fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced tomato
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped pitted kalamata olives

Directions:

1. Cook orzo according to package directions, omitting salt and fat. Drain well.
2. Combine orzo, zucchini, and onion in a large bowl; toss well.
3. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk.
4. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.

Reviews

[Nasseh]

DH enjoyed this for lunch today. He did say that he thought that there was too much lemon flavor in it so next time I will reduce the amount. I did substitute green peppers for the zucchini. Made for 123 Hits

[MathMom.calif]

Very nice summery salad. I made this early in the day and chilled until dinner time. Served alongside breaded, baked pork chops and melons. This is a great summer salad for me since I'm growing all the herbs and zukes in my yard. Tomatoes too. The proportions gave a very nice balance of flavors, and the oil/juice was just enough coat the salad lightly. Will definitely make again.

[SusieQusie]

I followed the recipe straight down the line and the results were undoubtedly one of the best pasta salads I have ever eaten. This is *very* lemony - just the way I like it. It took me a little longer to make than stated but maybe I just don't chop very fast. ;-) Thanks for posting this 10-star recipe!