Orzo salad
Delicious orzo salad recipe with fresh vegetables, creamy feta cheese, tangy vinaigrette, and aromatic herbs. A flavorful and refreshing dish perfect for any occasion.
Ingredients:
- 1 cup whole-wheat orzo pasta
- 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups)
- 2 tablespoons fresh lime juice
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 pint grape tomatoes, halved
- 1/4 cup chopped flat leaf parsley
Instructions:
- Heat a pot of water with a good amount of salt until it boils vigorously. Put the orzo in and cook following the instructions on the package. Add the corn during the last minute of cooking. Cook until it is firm to the bite, this should take around 8 minutes. Drain the water and put the orzo in a medium-sized bowl. Keep it aside for later.
- Cover the avocado with lime juice making sure it's well coated (this will prevent it from turning brown). Combine the lime juice-coated avocado with the orzo. In a separate bowl, mix together the olive oil, vinegar, sugar, cumin, and half a teaspoon of salt. Pour this mixture over the orzo and avocado. Add the tomatoes and parsley. Gently mix everything together and serve the dish warm or at room temperature.
Summary:
- Calories: 1621 kcal
- Fat: 90 g
- Protein: 31 g
- Carbs: 193 g
- Potassium: 2829 mg
- Magnesium: 270 mg