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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Cooking Light. Ingredients:
1 cup uncooked orzo pasta (rice-shaped pasta) |
1 1/3 cups diced zucchini |
1/3 cup diced red onion |
1/3 cup minced fresh parsley |
3 tablespoons fresh lemon juice |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon olive oil |
2 teaspoons minced fresh mint |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup diced tomato |
1/3 cup crumbled feta cheese |
2 tablespoons chopped pitted kalamata olives |
Directions:
1. Cook orzo according to package directions, omitting salt and fat. Drain well.
2. Combine orzo, zucchini, and onion in a large bowl; toss well.
3. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk.
4. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.
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