1 1/2cuporzocooked according to package directions
1largezucchinidiced
1largered oniondiced
1largetomatodiced
3/4cupcrumbled goat cheese
1/4cupdiced black olives+ 2 tablespoons, pitted
1largecucumberpeeled, de-seeded and diced
1/4cupminced fresh parsley+ 2 tablespoons
1/4cupminced fresh basil+ 2 tablespoons
4 1/2tablespoonsfresh lemon juice
1 1/2teaspoonlemon zestfreshly grated
3tablespoonsolive oil
1 1/2tablespoonminced fresh mint
sea salt and freshly ground black pepperto taste
Instructions
In a medium bowl, combine first 7 ingredients (orzo through cucumber); toss well to combine.
Prepare dressing: In another medium bowl, whisk together remaining ingredients (parsley through black pepper); pour dressing over orzo mixture and serve.
Notes
DO-AHEAD TIP: Cook orzo then cool.SERVING SUGGESTION: A salad of mixed baby greens, orange sections and sliced avocado, cucumber and green onions, tossed with red wine vinaigrette.VEGETARIAN: No changes necessary.KOSHER: No changes necessary.GLUTEN FREE: Use gluten free orzo or quinoa and make sure olives are gluten free.NUTRITION: Per Serving: 229 Calories; 9g Fat; 8g Protein; 30g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 6