This may be our favorite summertime recipe of all time (not kidding!). Over the years, we’ve made hundreds of recipes but the ingredients and flavors in this one is a special combination that is absolutely perfect for eating outside during a summer party. Also, we love that this recipe for Veggie Loaded Orzo Salad is full with vegetables (like the name suggests). It’s got spinach, onion, red pepper, sun dried tomato and basil. With this combination, you can feel good about eating it since it’s got lots of different vitamins that are good for the body. We also love this recipe because it’s a perfect pasta salad dish – just without the mayonnaise or the fat.
Veggie Loaded Orzo Salad
2016-06-22 17:12:04
Serves 10
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Nutrition Facts
Serving Size
63g
Servings
10
Amount Per Serving
Calories 135
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 15mg
5%
Sodium 440mg
18%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
4%
Sugars 4g
Protein 4g
Vitamin A
23%
Vitamin C
31%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 box orzo pasta
- 1/4 cup balsamic vinegar (or balsamic glaze)
- 6 oz. feta cheese
- 3/4 cup fresh basil, cut into ribbons
- 2 cups fresh baby spinach leaves, cut into ribbons
- 1/2 red onion, chopped fine
- 1 red pepper, chopped
- 1/4 cup olive oil
- 1/2 cup sun dried tomatoes, chopped
- 1 tsp. salt and pepper
Instructions
- Boil water and cook the orzo pasta for 8 minutes until it is done.
- Drain the pasta and let it cool.
- Add all the other ingredients and mix well.
- Serve cold.
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