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Ingredientes
- 2 tsp salt
- 1 1/2 c. orzo pasta
- 1/3 c. pasta cooking water
- 6 Tbsp. fresh lemon juice
- 1/4 c. extra-virgin extra virgin olive oil
- 1 med cucumber
- 1 c. finely minced green onions
- 1/2 lb (2 c.) tiny grape tomatoes or possibly cherry tomatoes, cut in half
- 1/3 c. coarsely minced mint
- 1/3 c. coarsely minced parsley
- 1 x to 1 1/2 tsp. salt
- 1/2 tsp grnd black pepper
Direcciones
- Bring a large pot of water to a boil for the orzo, adding the salt. Cook according to package directions. Reserve 1/3 c. cooking water and drain the pasta. Cold about 10 min.
- In a small jar, combine the lemon juice and extra virgin olive oil. Close lid and shake to blend well. Reserve about 3 Tbsp. separately; set aside in the refrigerator.
- Trim the ends of the cucumber and peel. Cut in half lengthwise and scoop out the seeds. Dice into half inch pcs. In a large serving bowl, combine the cucumber, green onions and tomatoes. Set aside about 1 Tbsp. each of the mint and parsley, then add in the remaining to the salad. Stir in the orzo. Pour the lemon dressing and pasta cooking water over the salad, mixing well. Season with salt and pepper. Cover and chill both the reserved herbs and the salad.
- About 1 hour before serving, remove the salad from the refrigerator and stir in the reserved dressing, mint and parsley. Set aside at room temperature till ready to serve.
- Serves eight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 68 | 24% |
| Total Fat 7.72g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Potassium 296mg | 8% |
| Total Carbs 44.44g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.17g | 2% |
| Protein 7.88g | 13% |
