Trisha Yearwood Orzo Salad Recipe Made Lighter
Tangy and fresh this is a new favorite salad full of Mediterranean flavors I plan to make again and again and again.
Servings: 9
Equipment
Ingredients
- 1 cup orzo
- 15 ounces canned chickpeas, drained
- 2 cups grape tomatoes, cut in half
- 1 cup chopped cucumber
- 1/2 cup finely chopped red onion
- 1/2 cup feta cheese, crumbled
- 20 kalamata olives, pitted and chopped
- 2 tablespoons pepperoncini, chopped (optional)
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 handful fresh mint, torn
Instructions
- Cook the orzo in salted water according to the package directions until done (about 7 to 9 minutes.)
- Drain the orzo in a colander and allow to cool.
- In a large bowl, toss together the orzo, chickpeas, tomatoes, cucumber, onion, feta, olives, pepperoncini (if using), vinegar, oil, and salt and pepper to taste.
- Toss in the mint.
- Serve at room temperature.
Notes
Serving size: 3/4 cup
WW Points: 5
Check the WW Points for this recipe, track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Variations:
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Variations:
- Add chopped cooked chicken or shrimp to turn it into a meal in a bowl
- Add more veg to pump up the volume: Chopped red bell pepper, zucchini, mushrooms, canned drained artichoke hearts, peas, etc.
- Add Greek Seasoning blend
- Top with shaved Parmesan cheese
Nutrition
Serving: 3/4 cup | Calories: 180kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 369mg | Potassium: 236mg | Fiber: 3g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 1mg