Summer Orzo Salad

By á-170456

Ingredients

• 2 cups vegetable broth
• 2 cups water
• 1 cup orzo
• 2 tomatoes chopped
• 1 small cucumber peeled, seeded, and chopped
• 1/2 cup sliced Kalamata olives
• 1/2 cup chopped red onion
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh thyme
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Combine vegetable broth and water in a medium saucepan and bring to boil over medium-high heat. Add orzo, stir and reduce heat to medium-low. Simmer until tender, about 8 minutes. Drain orzo and rinse with cold water. Set aside.

While orzo is cooking, combine tomatoes, cucumber, olives, onion, feta, thyme, oil and vinegar in large serving bowl. Add orzo and mix well. Season to taste with salt and pepper.

This recipe yields 4 servings.

Each serving: 384 calories; 1,193 mg sodium; 19 mg cholesterol; 28 grams fat; 28 grams carbohydrates; 7 grams protein; 1.07 gram fiber.