Tuesday, August 5, 2014

Orzo Salad With Zucchini and Feta

So I saw this recipe on Pinterest.  It was a side, but it had a little bit of calories for what I like in a side, so I thought we should add chicken in it, double the serving size and call it a main dish.  I showed D this and he agreed.

We both liked it. He said it was easy.  We both agreed as a side, it would be good with chicken, and is a different take on pasta salad.  We would have it again.

Orzo Salad With Zucchini and Feta

Photo by ALB

Serves 8
Hands-On Time: 15m
Total Time: 25m

8 ounces orzo (1⁄2 box)
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
kosher salt and black pepper 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
8 ounces Feta, crumbled (2 cups)
1/4 cup chopped fresh dill
Added 1lb. chicken thighs cut in 1-inch piecees, sauteed with 1 tsp Greek Seasoning

1. Cook the orzo according to the package directions. Drain and run under cold water to cool.

2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.

3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

Make-ahead tip: Make the salad (without the dill) up to a day in advance; refrigerate.

Nutritional Information (without Chicken)
Calories 230; Fat 12g; Sat Fat 5g; Cholesterol 25mg; Sodium 503mg; Protein 8g; Carbohydrate 24g; Sugar 3g; Fiber 1g; Iron 1mg; Calcium 152mg

Real Simple, June 2010

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