Related recipes: Cheese,
Corn-Free, Easy, Egg-Free,
Fast, Herbs, Low-Carb,
Mediterranean, Olives, Onions,
Pasta, Side Dishes, Summer,
Sweet Pepper, Tomatoes, Vegetarian
Warm or cold, this quick orzo dish blends fresh flavors and
beautiful colors. Double the recipe for a crowd. Serve as either a main or side dish.
Yield: 8 cups (1.9L)
2 cups (230g) orzo pasta, uncooked (rice-shaped pasta)
1 cup yellow bell pepper, chopped, (1 pepper)
2 tomatoes, fresh, chopped
1/2 cup (100g) red onion, chopped
3 oz (85g) feta cheese*, crumbled (3/4 cup)
1/4 cup (10g) fresh parsley, chopped
1/4 cup (35g) black olives, chopped
1/4 cup (60mL) red wine vinegar
2 Tbs (30mL) olive oil
1/2 tsp (2g) black pepper, freshly ground
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water until done. Drain and set aside.
Combine orzo and remaining ingredients in a large bowl. Toss well and
serve at room temperature or chilled.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Serving Size 1 serving
Calories from Fat 81 (26%)
% Daily Value*
14%Total Fat 9g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 4g
Sugar Alcohols 0g