Ingredients

4 Servings

Produce

  • Zucchini 1/2 cup

  • Red Onion 1/4 cup

  • Yellow Zucchini 1/2 cup

  • Italian Parsley 1/4 cup

  • Red Tomato 1/2 cup

Canned/Bottled Goods

  • Canned Globe Artichoke Heart 1 cup

  • Kalamata Olive 1/2 cup

Dairy & Eggs

  • Feta Cheese 1/2 cup

Spices

  • Red Wine Vinegar 1 1/2 Tbsp

  • Kosher Salt 1 tsp

  • Black Pepper 1 pinch

Dry Goods

  • Whole Wheat Orzo 2 cups

Pantry

  • Extra Virgin Olive Oil 1/4 cup

Preparation

  1. Cook Orzo

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

    • 2 cups Whole Wheat 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 Heart
    • 1/4 cup, julienned Red Onion
    • 1/2 cup, sliced Kalamata Olive
  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