Recipe:

Warm Orzo Salad with Broccoli and Tomatoes

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Serves 6 to 8

Ingredients

Salt and pepper to taste
1 1/2 cups uncooked orzo pasta
4 cups broccoli florets, blanched and cooled
2 cups grape tomatoes, halved
4 green onions, thinly sliced
1/2 cup pitted Kalamata olives, roughly chopped
3 tablespoons pine nuts, toasted
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup feta cheese crumbles

Method

Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl. Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine. Top with feta cheese and serve.

Nutrition

Per serving (about 5oz/163g-wt.): 260 calories (100 from fat), 11g total fat, 2.5g saturated fat, 10mg cholesterol, 390mg sodium, 35g total carbohydrate (4g dietary fiber, 4g sugar), 9g protein

Tags: Portable and Picnic, Sugar Conscious, Vegetarian

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