I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
Servings:4 | Calories:1100 | Total Fat:78g | Chol:61mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 78g
Sat Fat 21g
Total Carb 66g
45% Extra virgin olive oil
28% Mozzarella cheese
18% Orzo pasta
7% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : White balsamic vinegar
8 ounces orzo pasta, cooked and rinsed with cold water 1 medium cucumber, peeled and diced small 1 medium zucchini, diced small 5 radishes, diced small 1 small red onion, diced small 1 large ear of corn, sliced off the cob (use canned if fresh not available) 1 roma tomato, diced small 1/2 red bell pepper, diced small 1 cup small tomato, quartered (depending on size) 1 lb mozzarella cheese, balls (Perlini) fresh basil, chopped fresh parsley, chopped fresh chives, chopped 1/2 cup white balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 cup extra virgin olive oil salt and pepper