Orzo Salad with Heirloom Tomatoes and Herbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup chopped fresh mint
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup thinly sliced fresh basil
- 3/4 cup chopped green onions
- 2 tablespoons chopped fresh italian parsley
- 2 tablespoons sherry wine vinegar
- Carbohydrate 34 g(11%)
- Fat 20 g(31%)
- Fiber 3 g(13%)
- Protein 6 g(13%)
- Saturated Fat 3 g(14%)
- Sodium 85 mg(4%)
- Calories 336
Preparation Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
Preparation Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
