Orzo salad

1 servings

Ingredients

Quantity Ingredient
1 cup Orzo, uncooked
2 tablespoons Chopped sun dried tomatoes,
Soaked in boiling water for
Ten minutes
½ cup Chopped sweet red pepper
¼ cup Chopped green onions
1 (4-ounce) can sliced ripe
Olives, drained
3 tablespoons Chopped fresh parsley
1 teaspoon Olive oil
¼ cup Red wine vinegar
½ teaspoon Dry mustard

Directions

Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently.

Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo mixture; toss gently. Cover and chill for at least two hours.

From Cooking Light Cookbook 1994. The following information is based on the original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories).

Posted by Jean Reese <jereese@...> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese <jereese@...> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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