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Lemony Orzo Salad

Serves: 9
Total Calories: 280

Ingredients

1 (16-ounce) package orzo pasta, uncooked
3 to 4 cups baby spinach, torn into bite-size pieces
1/4 cup olive oil
1/2 cup lemon juice
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons fresh parsley, chopped, or 1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon pepper
1 (2 1/4-ounce) can sliced black olives, drained
1 cup grape tomatoes

Directions:

Cook pasta just until tender; drain. Place spinach in a large bowl; add hot pasta and let stand for 2 to 3 minutes to wilt spinach. Combine remaining ingredients except olives and tomatoes. Mix well; add to pasta. Stir in olives and tomatoes. Serve either warm or chilled.

Tip: Serve salads in an unexpected, garden-fresh salad bowl...a hollowed-out head of cabbage, or spoon individual servings into pitted avocado halves.

Nutritional Facts:

Serves: 9
Total Calories: 280
Calories from Fat: 62

This Lemony Orzo Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.


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