Orzo and Zucchini Salad Recipe
Another Great Salad to have on a hot Summers day.
With Orzo Noodles and Veggies, it Goes Great with everything
Ingredients
- Course Salt and Ground Pepper
- 1 Cup Orzo
- 1 Tbsp plus 1 tbs Olive Oil
- 2 med Zucchini- Quartered lengthwise and thinly sliced
- 1 garlic clove- Minced
- ½ cup Fresh Basil leaves- torn
- 1 to 2 Tbsp White Wine Vinegar
Directions
- ~ In a medium Pot of boiling salted water, cook orzo until al dente. According to package instructions drain well, spread on a rimmed baking sheet to cool completely
- In a large skillet, heat 1 tbsp oil over medium. Add zucchini and garlic; season with salt and pepper. Cook tossing occasionally until Crisp-tender. 4-6 minutes
- Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar and remaining Oil. Season with salt and pepper; toss to combine
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 668g | |
| Calories 1186 | |
| Calories from Fat 275 | 23% |
| Total Fat 31.31g | 39% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 55mg | 2% |
| Potassium 1545mg | 44% |
| Total Carbs 190.26g | 51% |
| Dietary Fiber 11.8g | 39% |
| Sugars 12.81g | 9% |
| Protein 35.77g | 57% |
