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Orzo Mediterranean Style

Related recipes: Main Courses, Side Dishes, Corn-Free, Egg-Free, Low-Sugar, Mediterranean Diet
Orzo Mediterranean Style: Main Image

Quick Facts

Servings: 6

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Warm or cold, this quick orzo dish blends fresh flavors and beautiful colors. Double the recipe for a crowd. Serve as either a main or side dish.

Ingredients

  • 230g orzo pasta, uncooked rice-shaped pasta
  • 1 cup yellow bell pepper, chopped, (1 pepper)
  • 2 tomatoes, fresh, chopped
  • 100g red onion, chopped
  • 85g feta cheese*, crumbled 3/4 cup
  • 10g fresh parsley, chopped
  • 35g black olives, chopped
  • 60mL red wine vinegar
  • 30mL olive oil
  • 2g black pepper, freshly ground

Directions

  • In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and set aside.
  • Combine orzo and remaining ingredients in a large bowl. Toss well and serve at room temperature or chilled.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts

Calories 311
  Calories from Fat 81 (26%)
(14%)Total Fat 9g
(15%)Saturated Fat 3g
Poly-Unsaturated Fat 1g
Mono-Unsaturated Fat 4g
(4%)Cholesterol 13mg
(9%)Sodium 215mg
(7%)Potassium 243mg
Total Carbohydrate 47g
(10%)Dietary Fibre 2g
Sugars 1g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.