Prep time:
Recipe From: www.sobeys.com
15 min
| Serves:
4 + leftovers
Recipe From: www.sobeys.com
Ingredients
- Uncooked orzo: 3/4 cup (175 mL)
- Olive oil: 3 tbsp (45 mL)
- Mediterranean pesto: 2 tbsp (30 mL)
- Fresh lemon juice: 2 tbsp (30 mL)
- Salt and pepper: 1/2 tsp each (2 mL)
- Diced red pepper, cucumber and seeded tomato: 1 cup each (250 mL)
- Sliced, pitted kalamata olives: 1/2 cup (125 mL)
- Green onions: 1/2 cup finely sliced (125 mL)
- Chopped fresh parsely and fresh dill: 1/4 cup each (60 mL)
Utensils
- Large saucepan
- Knife
- Mixing bowl
- Measuring spoons
Directions
- Cook pasta according to package directions, drain well and set aside.
- In a mixing bowl, whisk olive oil, pesto and lemon juice with salt and pepper until blended.
- Gently mix in pasta and remaining ingredients. Adjust seasoning if needed and serve.
Nutrition Facts
Calories: 210 |
Protein: 4 g |
Fat: 11 g |
Carbohydrate: 23 g |
Fibre: 2 g |
Sodium: 420 mg |
Saturated Fat: 1.5 g
Potassium: 200
Total Cook Time: 30 mins
Food Guide Counter
Recipe generously provided by Sobeys. For more recipes and healthy meal ideas, visit
http://sobeys.ca.
