I made this recipe for a family get together on the beach. It was so refreshing and delicious! Everyone went back for seconds and some even went back for thirds! You could eat this as with a meal or a side. This was so pleasing that I made it twice in one week!
Ingredients:
- 1 box of orzo pasta
- 1/2 container of red cherry tomatoes
- 1/2 container of yellow cherry tomatoes
- 1/4 purple onion
- fresh basil leafs
- 1 cup of pesto
- 1/2 cup of corn relish (sometimes this is hard to find - check near the regular relish. Stonewall kitchen has their own brand as well.)
- 1 cup of frozen peas (or pigeon peas)
- 6 oz of crumbled feta cheese
Directions:
Cook the orzo pasta as instructed on box. While the pasta is cooking, begin to chop up the tomatoes (yellow and red), onion and basil leafs. Once pasta is finished cooking, drain and place in a mixing bowl. Add the pesto and corn relish and mix well. Add the chopped up tomatoes, onion, basil leafs and frozen peas. Mix well. Let this sit in the refrigerator for 3 hours. Once you are ready to serve, mix up the mixture and garnish with the crumbled feta cheese. Yummmy!
Nutritional Information - (This recipe makes 10 servings. Nutrition information is for 1 cup)
Calories- 259
Carbs - 42
Fat - 5
Protein - 9
Sodium - 201
Fiber - 4
***If you are making this recpie and adding it to your My Fitness Pal food diary, I have added it to the food database under "lowcalcook Greek Orzo Summer Salad" to make it easier to add!
No comments:
Post a Comment