Cook orzo according to pkg. directions. Drain; transfer to a small rimmed baking pan. Drizzle with oil; toss to coat. Set aside to cool.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Zesting, juicing and charring in-season lemons builds layers of tangy flavor in this 30-minute wintry pasta salad.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Gustare Vita organic orzo | ||
| 1 tbsp. Gustare Vita olive oil | ||
| ½ c. bottled Greek vinaigrette salad dressing | ||
| 1 tbsp. lemon zest | ||
| ⅓ c. fresh lemon juice | ||
| 3 lemon slices, for garnish | ||
| 1 medium English cucumber, cut lengthwise and sliced 1/4 in. thick | ||
| 1 c. halved cherry tomatoes | ||
| 1 (15.5-oz.) can Hy-Vee no salt added garbanzo beans, drained and rinsed | ||
| 1 (4-oz.) container Soirée traditional feta cheese crumbles | ||
| ½ c. chopped fresh basil | ||
| ⅓ c. chopped fresh mint | ||
| ⅓ c. lemon segments | ||
| ⅓ c. thinly sliced red onion | ||
| ¼ c. Hy-Vee pitted Greek Kalamata olives, drained | ||
| Coarsely ground Hy-Vee black pepper, for garnish |
Things To Grab
- Small rimmed baking pan
- Small bowl
- Medium nonstick skillet
- Large bowl
Directions
Whisk together vinaigrette, lemon zest and lemon juice in a small bowl; set aside.
Heat a medium nonstick skillet over high heat, if desired for garnish. Add lemon slices; cook for 1 to 2 minutes or until lemon slices are heated through and slightly charred on one side. Remove lemon slices; cut into quarters.
Place orzo, cucumber, tomatoes, garbanzo beans, feta, basil, mint, lemon segments, red onion and olives in a large bowl. Drizzle with vinaigrette mixture; toss to coat. Season to taste with black pepper. Garnish with charred lemon pieces.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 15mg
- Sodium: 530mg
- Total Carbohydrates: 32g
- Protein: 9g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 8%