Orzo and Tomato Salad
Minutes Prep Time: 30
Minutes Total Time: 150
Servings: 8
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 150
Servings: 8
Difficulty: easy
1 cup dry orzo, uncooked
2 tablespoons extra virgin olive oil
1 orange or yellow bell pepper, finely chopped
1 cup flat-leaf parsley, finely chopped
1/2 cup fresh basil, finely chopped
2 tablespoons finely chopped fresh mint
2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
3 tablespoons lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 35 mg | 3% |
Carbohydrate | 18 g | 6% |
Cholesterol | 0 | |
Total Fat | 4 g | 6% |
Iron | 2 mg | 11% |
Calories | 119 kcal | 6% |
Sodium | 231 mg | 10% |
Protein | 3 g | 7% |
Saturated Fat | 1 g | 3% |
Sugars | 2 g | 0 |
Vitamin C | 56 mg | 94% |
Cook orzo according to package directions; drain. Combine orzo with oil in large bowl and cool to room temperature. You may refrigerate to speed up the process.
Once cooled, add all remaining ingredients to bowl; mix well. Cover and refrigerate 2 hours or overnight for flavors to blend.
Orzo and Tomato Salad