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Categories: Corn-Free, Easy, Egg-Free, Fast, Low-Sodium, Mediterranean, Pasta, Side Dishes, Summer, 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.
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 ounces (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 Tbsp (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.
Nutrition Facts
Calories: 107
Total Fat: 8g
% Calories from fat: 66%
Protein: 3g
Carbohydrate: 6g
Cholesterol: 13mg
Sodium: 214mg
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