Ingredients

4 Servings

Produce

  • Zucchini 1/2 cup

  • Red Tomato 1/2 cup

  • Red Onions 1/4 cup

  • Italian Parsley 1/4 cup

  • Yellow Zucchini 1/2 cup

Canned/Bottled Goods

  • Canned Globe Artichoke Hearts 1 cup

  • Kalamata Olives 1/2 cup

Dairy & Eggs

  • Feta Cheese 1/2 cup

Spices

  • Kosher Salt 1 tsp

Dry Goods

  • Orzo 2 cups

Pantry

  • Black Pepper 1 pinch

  • Extra Virgin Olive Oil 1/4 cup

  • Red Wine Vinegar 1 1/2 Tbsp

Preparation

  1. Cook Orzo

    Bring water & salt to a boil. Cook pasta for 10 minutes. Strain & cool under cold water.

    • 2 cups Orzo
    • 1 pinch Kosher Salt
  2. Ingredient Prep

    Prepare ingredients.

    • 1/2 cup , quarter sliced Zucchini
    • 1/2 cup , quarter sliced Yellow Zucchini
    • 1/2 cup , diced Red Tomato
    • 1 cup , quartered Canned Globe Artichoke Hearts
    • 1/4 cup , julienned Red Onions
    • 1/2 cup , sliced Kalamata Olives
  3. Salad Assembly

    Combine orzo and chopped vegetables in a large bowl. Season, add olive oil and red wine vinegar. Add parsley and mix well to combine.

    • 1 tsp Kosher Salt
    • 1/4 cup , stems removed Italian Parsley
    • 1 pinch Black Pepper
    • 1/4 cup Extra Virgin Olive Oil
    • 1 1/2 Tbsp Red Wine Vinegar
  4. Taste

    Plate in a bowl or platter. Garnish with feta cheese!

    • 1/2 cup , crumbled Feta Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 20 g 26%
Total Saturated Fat 5 g 26%
Unsaturated Fat 15 g  
Low Cholesterol 15 mg 6%
Sodium 1150 mg 50%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 6 g 20%
Sugars Total 5 g  
Protein 13 g 25%
Vitamin C 17 mg 20%
Calcium Ca 138 mg 10%
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By Innit Culinary Team