Directions:
- Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.54 Kcal (454 kJ) | ||
| Calories from fat | 64.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 11% | |
|---|---|---|---|
| Cholesterol | 9.82mg | 3% | |
| Sodium | 421.69mg | 18% | |
| Potassium | 212mg | 5% | |
| Total Carbs | 8.02g | 3% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 0.4mg | 2% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.74 Kcal (321 kJ) | ||
| Calories from fat | 45.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 11% | |
|---|---|---|---|
| Cholesterol | 6.94mg | 3% | |
| Sodium | 298.14mg | 18% | |
| Potassium | 149.88mg | 5% | |
| Total Carbs | 5.67g | 3% | |
| Sugars | 2.36g | 13% | |
| Dietary Fiber | 1.05g | 6% | |
| Protein | 2.25g | 6% | |
| Vitamin C | 9.3mg | 22% | |
| Iron | 0.3mg | 2% | |
| Calcium | 47.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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