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Home
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Pasta Dishes
Orzo Vegetable Salad
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Orzo Vegetable Salad Recipe photo by Taste of Home
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Total Time
Prep/Total Time: 30 min.
Makes
6 servings
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Summer Orzo
Farmers Market Orzo Salad
Ingredients
1/2 cup uncooked orzo pasta
3 plum tomatoes, chopped
1 cup marinated quartered artichoke hearts, chopped
1 cup coarsely chopped fresh spinach
2 green onions, chopped
1/2 cup crumbled feta cheese
1 tablespoon capers, drained
DRESSING:
1/3 cup olive oil
4 teaspoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons grated lemon zest
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Text Ingredients
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Directions
Cook orzo according to package directions.
Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
Drain orzo and rinse in cold water. Add to vegetable mixture.
Pour dressing over salad; toss to coat. Chill until serving.
Nutrition Facts
2/3 cup: 259 calories, 19g fat (4g saturated fat), 5mg cholesterol, 460mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein.
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