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Lemon Orzo Salad

Print Recipe
Servings 6 servings

Ingredients
  

  • 1 1/2 cup orzo cooked according to package directions
  • 1 large zucchini diced
  • 1 large red onion diced
  • 1 large tomato diced
  • 3/4 cup crumbled goat cheese
  • 1/4 cup diced black olives + 2 tablespoons, pitted
  • 1 large cucumber peeled, de-seeded and diced
  • 1/4 cup minced fresh parsley + 2 tablespoons
  • 1/4 cup minced fresh basil + 2 tablespoons
  • 4 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoon lemon zest freshly grated
  • 3 tablespoons olive oil
  • 1 1/2 tablespoon minced fresh mint
  • sea salt and freshly ground black pepper to 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
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