Wednesday, June 13, 2007

Cooking Recipe of the Week

Orzo Salad
(Source: Cooking Light)

3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

1. Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.

CALORIES 213(27% from fat); FAT 6.4g (sat 2.2g,mono 3.1g,poly 0.6g); PROTEIN 7.4g; CHOLESTEROL 10mg; CALCIUM 71mg; SODIUM 305mg; FIBER 2.1g; IRON 2mg; CARBOHYDRATE 31.3g

Happy Cooking


Kate said...

I really did a number on this one.
1) I used whole wheat rotini instead of orzo.
2) I used goat cheese instead of feta.
3) I served it hot instead of cold.

And you know what? I loved it. So there. Take THAT orzo salad!

mojolove said...

I thought this was a REALLY good salad and I got so many compliments on it. The only thing I changed was I used gargonzola instead of feta cheese. I was just thinking it out in my head and thought maybe the feta and balsamic vin. would be too tart together. So, I know Garg. is a strong cheese I switched. Ok, long post for one little salad. Enjoy!

Carrie said...

I made this, I wasn't my Husband and I favorite dish but definatly fun to try something different.

Colin said...

This is a staple in our house....use white balsamic instead and it will have a much nicer color. Also, it's WAY better the second day. It's the best.