Italian Orzo Salad
"Easy summer pasta salad. You could use a bottled Italian dressing instead of making your own. Also, I've just added the zucchini raw without sautéing them. It's crispier and fewer calories."
Original is 4-6 servings
Ingredients
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- DRESSING - Red Wine Vinaigrette
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Nutritional
- Serving Size: 1 (142 g)
- Calories 189.4
- Total Fat - 15.4 g
- Saturated Fat - 2.2 g
- Cholesterol - 6.1 mg
- Sodium - 229 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.2 g
- Sugars - 1.2 g
- Protein - 7.9 g
- Calcium - 35.1 mg
- Iron - 1.2 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For the vinaigrette: In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, a few grindings of pepper, and the oregano. Set aside.
Step 2
Cook the orzo in salted water, stirring occasionally, until al dente, about 8 min. Drain well and transfer to a large bowl. Add half the vinaigrette and toss to combine. Set aside to cool.
Step 3
In a medium skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the zucchini and cook, stirring occasionally until tender, about 5 minutes. Transfer the mixture to the bowl with the orzo and let cool. NOTE: Skip cooking the zucchini, just add to the orzo.
Step 4
Lightly toss the mozzarella, tomatoes, red peppers, olives, basil, and the rest of the vinaigrette with the orzo.
Step 5
Taste for salt, serve.
Tips
No special items needed.
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