14
1030
25

Ingredients

  • 1 pound orzo
  • kosher salt
  • 1/2 cup pinenuts
  • 8 tablespoons extra-virgin olive oil
  • 4 green onions (chopped)
  • 1/2 cup flat leaf parsley (chopped)
  • 1 juice (and zest of lemon)
  • 1 cucumber (diced)
  • 1 green bell pepper (chopped)
  • 1 pint cherry tomatoes
  • 1/2 red onion (finely chopped)
  • 12 pepperoncini (sliced)
  • 1 1/2 cups feta cheese crumbles
  • 4 tablespoons red wine vinegar

Directions

  1. Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes. Drain and set aside.
  2. While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees. Remove from oven and set aside.
  3. Heat two tablespoons of EVOO on medium heat in a non-stick pan. Saute chopped green onions for approximately 2 minutes. Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo. Saute for 3-4 minutes for flavors to combine and absorb into the orzo. Remove from heat.
  4. In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture. Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO. Mix well. Can be refrigerated or served immediately.
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NutritionView more

1030Calories
Sodium35%DV850mg
Fat82%DV53g
Protein57%DV29g
Carbs38%DV114g
Fiber40%DV10g

PER SERVING *

Calories1030Calories from Fat480
% DAILY VALUE*
Total Fat53g82%
Saturated Fat13g65%
Trans Fat
Cholesterol50mg17%
Sodium850mg35%
Potassium1200mg34%
Protein29g57%
Calories from Fat480
% DAILY VALUE*
Total Carbohydrate114g38%
Dietary Fiber10g40%
Sugars19g38%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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