ORZO PASTA CALORIES RECIPES

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GREEK ORZO SALAD RECIPE | ALLRECIPES



Greek Orzo Salad Recipe | Allrecipes image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories     Vegetarian Pasta Salad

Total Time 1 hours 20 minutes

Prep Time 1 hours 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, CarbohydrateContent 48.7 g, CholesterolContent 22.3 mg, FatContent 10.2 g, FiberContent 4.8 g, ProteinContent 13.1 g, SaturatedFatContent 4.1 g, SodiumContent 615.2 mg, SugarContent 4.5 g

GREEK CHICKEN ORZO CASSEROLE RECIPE - BETTYCROCKER.COM



Greek Chicken Orzo Casserole Recipe - BettyCrocker.com image

This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 11

1 package (16 oz) uncooked orzo pasta
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 bag (5 oz) baby spinach
8 oz feta cheese, crumbled
1/4 cup olive oil
1 tablespoon chopped fresh oregano leaves
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
1 teaspoon Greek seasoning
1 teaspoon finely grated lemon peel
2 tablespoons sliced green onions

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
  • Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

Nutrition Facts : Calories 440 , CarbohydrateContent 52 g, CholesterolContent 50 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 3 g, TransFatContent 0 g

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