ITALIAN ORZO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This light pasta salad is an ideal summer side dish for any potluck or picnic. It’s also great for a weeknight dinner. —Cindy Springsteen, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.
Nutrition Facts : Calories 288 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 630mg sodium, CarbohydrateContent 34g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
ITALIAN HERB SALAD DRESSING RECIPE: HOW TO MAKE IT
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Nutrition Facts : Calories 150 calories, FatContent 16g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 3 fat.
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ITALIAN ORZO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This light pasta salad is an ideal summer side dish for any potluck or picnic. It’s also great for a weeknight dinner. —Cindy Springsteen, Denver, Colorado
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine Europe, Italian
Calories 288 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine Europe, Italian
Calories 288 calories per serving
- In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.
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