An elegant looking pasta salad that you can whip up in no-time. This pasta salad is super Quick and Easy.....A light & Healthy family-friendly meal perfect for lunch or a side dish. Although Orzo is a pasta it is never heavy, my family loves this light little pasta salad. This dish can be served at room temperature or can be eaten cold, making it perfect for all those Summer BBQ's. The perfect way to use all those extra veggies that we have laying around. Substitute any veggies that you have. ENJOY!!
Yields7 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients:
1cupOrzo, uncooked
½Zucchini, diced
½Summer squash, diced
½Asian eggplant, diced
1small red onion, diced
4Small Campari tomatoes
1handful of basic, cut chiffon style
3ozbaby spinach, chopped
1Garlic clove, minced
2ozFresh mozzarella, diced
1tspExtra Virgin Olive Oil (EVOO)
2tbspMediterranean spiced sea salt (McCormick)
2tbsplite red wine vinegar
Optional
Crushed red pepper flakes
Directions:
1
Cook Orzo according to package instructions and set aside.
2
In a wok over high heat; add the EVOO, onions, garlic and saute until tender.
3
Add Zucchini, Squash, Eggplant and Mediterranean seasoning; saute until tender (2-3 min)
4
Add Warm/Hot Cooked Orzo, then Tomatoes,Spinach, Basil, Mozzarella and turn off stove.
5
Add the red wine dressing and toss to combine
Optional
6
Add crushed red pepper flakes
7
Serve at room temperature or Store in Fridge & Serve Cold.
Nutrition:
Nutrition Facts
7 servings
Serving size
½ cup
Amount per serving
Calories151
% Daily Value *
Total Fat3.7g5%
Total Carbohydrate23.5g9%
Dietary Fiber 2.4g9%
Protein5.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1cupOrzo, uncooked
½Zucchini, diced
½Summer squash, diced
½Asian eggplant, diced
1small red onion, diced
4Small Campari tomatoes
1handful of basic, cut chiffon style
3ozbaby spinach, chopped
1Garlic clove, minced
2ozFresh mozzarella, diced
1tspExtra Virgin Olive Oil (EVOO)
2tbspMediterranean spiced sea salt (McCormick)
2tbsplite red wine vinegar
Optional
Crushed red pepper flakes
Directions
1
Cook Orzo according to package instructions and set aside.
2
In a wok over high heat; add the EVOO, onions, garlic and saute until tender.
3
Add Zucchini, Squash, Eggplant and Mediterranean seasoning; saute until tender (2-3 min)
4
Add Warm/Hot Cooked Orzo, then Tomatoes,Spinach, Basil, Mozzarella and turn off stove.
5
Add the red wine dressing and toss to combine
Optional
6
Add crushed red pepper flakes
7
Serve at room temperature or Store in Fridge & Serve Cold.
