 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings—including red onion, tomatoes, olives, feta cheese and a zesty dressing—you'd never know it has just 7 grams of fat. Tiny pasta called orzo gives it extra interest, Judy notes. Ingredients:
1 cup uncooked orzo pasta |
6 teaspoons olive oil, divided |
1 medium red onion, finely chopped |
1/2 cup minced fresh parsley |
1/3 cup red wine vinegar |
1-1/2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon sugar |
1/8 teaspoon pepper |
2 large tomatoes, seeded and chopped |
1 medium cucumber, peeled, seeded and chopped |
12 pitted ripe or greek olives, halved |
1/2 cup crumbled feta cheese |
Directions:
1. Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
2. In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese. Yield: 8 servings.
|
|