Lemon Orzo Spring Salad

Low Sodium Low Protein Egg-Free No Shellfish Nut-Free Middle Eastern Lunch Side

Lemon Orzo Spring Salad

Low Sodium Low Protein Egg-Free No Shellfish Nut-Free Middle Eastern Lunch Side
Serves 4 (1 serving = 1 ½ cup portion)
Prep time: 10 minutes
Total time: 15 minutes

Description

It don’t mean a thing if your spring salad ain’t got that zing! Rev up an orzo salad with lemon zest and Vidalia onions. Add Parmesan cheese and rosemary and savor the flavor.

Directions

  1. Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.)
  2. Sauté peppers, onions and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent.
  3. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
  4. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed.
  5. Chill or serve at room temperature.

Nutrition Per Serving

  • Calories330 cal
  • Total Fat22 g
  • Saturated Fat4 g
  • Trans Fat0 g
  • Cholesterol3 mg
  • Sodium79 mg
  • Carbohydrates28 g
  • Protein6 g
  • Phosphorus134 mg
  • Potassium376 mg
  • Dietary Fiber5 g
  • Calcium67 mg

Ingredients

  • ¾ cup or ¼ box orzo pasta
  • ¼ cup fresh yellow peppers, diced
  • ¼ cup fresh red peppers, diced 
  • ¼ cup fresh green peppers, diced
  • ½ cup fresh red or Vidalia onion, diced
  • 2 cups fresh zucchini, medium-cubed
  • ¼ cup and 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh rosemary, chopped
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes

Ingredients

  • ¾ cup or ¼ box orzo pasta
  • ¼ cup fresh yellow peppers, diced
  • ¼ cup fresh red peppers, diced 
  • ¼ cup fresh green peppers, diced
  • ½ cup fresh red or Vidalia onion, diced
  • 2 cups fresh zucchini, medium-cubed
  • ¼ cup and 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh rosemary, chopped
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ¾ cup or ¼ box orzo pasta
  • ¼ cup fresh yellow peppers, diced
  • ¼ cup fresh red peppers, diced 
  • ¼ cup fresh green peppers, diced
  • ½ cup fresh red or Vidalia onion, diced
  • 2 cups fresh zucchini, medium-cubed
  • ¼ cup and 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh rosemary, chopped
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes

Description

It don’t mean a thing if your spring salad ain’t got that zing! Rev up an orzo salad with lemon zest and Vidalia onions. Add Parmesan cheese and rosemary and savor the flavor.

Directions

  1. Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.)
  2. Sauté peppers, onions and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent.
  3. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
  4. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed.
  5. Chill or serve at room temperature.

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