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Orzo Salad, Garden (P, TNT)
Source: Providence Journal, 26 July 06
Serves: 6

3/4 cup orzo pasta, cooked and drained
1/2 medium cucumber, halved lengthwise, seeded and diced
1/4 cup mushrooms, finely chopped
1/4 cup orange bell pepper, chopped
1 medium green onion, sliced
2 tablespoons fresh dill, chopped
1/3 cup pure or extra light olive oil
1-1/2 teaspoons lemon peel, grated
2 tablespoons lemon juice
1/4 teaspoon salt

Blend all ingredients in medium bowl. Toss to mix.

Cover and refrigerate at least 30 minutes to blend flavors. Sprinkle coarse salt on top before serving.

Poster's Notes:
Made this the other day while at my Mom's. Easy, and the family liked it.

I left out the salt, and added some garlic powder and cumin powder. Didn't have any dill, so those additions brightened up the flavor. Also substituted 1/2 yellow/mild onion for the green onion which we didn't have.

Posted by Maxine Wolfson

Nutritional Info Per Serving: Calories: 180; total fat: 3.5g; cholesterol: 0mg; sodium: 20mg; total carbohydrates: 2g; Protein: 0g.