Bocce Pasta Salad

Health score
25%
Bocce Pasta Salad
30 min.
6
515kcal

Suggestions


Indulge in the vibrant flavors of summer with our Bocce Pasta Salad, a delightful dish that perfectly marries freshness and heartiness. In just 30 minutes, you can whip up this delicious salad that serves six, making it an excellent choice for a picnic, potluck, or a light lunch at home. The key to this recipe lies in its simplicity, using wholesome ingredients that burst with flavor.

Imagine digging into a bowl filled with al dente orzo pasta, brightened by the zing of fresh lemon juice and the aromatic embrace of basil. Each bite is accompanied by creamy chunks of feta cheese, the subtle sweetness of sun-dried tomatoes, and the satisfying crunch of finely chopped red onion. It's a harmonious combination that not only looks beautiful but also tantalizes the taste buds.

With its nutritional balance and a caloric count of 515 per serving, this pasta salad serves as a fulfilling main dish or a perfect side. Whether you're entertaining guests or enjoying a leisurely lunch, the Bocce Pasta Salad is sure to impress. So gather your ingredients, and let us take you on a culinary journey that celebrates the essence of Mediterranean flavors!

Ingredients

  • 40  basil (one bunch basil)
  • ounces feta cheese crumbled (solid, not )
  • teaspoon pepper 
  • teaspoon kosher salt 
  • large optional: lemon 
  • 0.3 cup olive oil 
  • pound orzo pasta dried
  • small onion red
  • 15  sun-dried tomatoes packed in oil
  •  tomatoes 

Equipment

  • bowl
  • mixing bowl
  • colander

Directions

  1. Bring 4 quarts of salted water to a boil. Cook the orzo for 10 minutes in boiling, salted water.
  2. While orzo is cooking, chop the red onion as fine as you can. Chop the tomatoes into slightly larger pieces and chop the feta cheese into similarly sized chunks.
  3. When the pasta has finished cooking, drain in a colander and rinse with cold water.
  4. Dump the pasta from your colander into a large mixing bowl.
  5. Add the tomatoes, onions and feta. Don’t stir yet, although you will be tempted.
  6. Sprinkle salt and pepper over the bowl.
  7. Cut the lemon in half and squeeze the juice over the bowl.
  8. Drizzle the olive oil over the bowl as well. Now, you may toss, gently.

Nutrition Facts

Calories515kcal
Protein12.3%
Fat37.27%
Carbs50.43%

Properties

Glycemic Index
43.58
Glycemic Load
24.41
Inflammation Score
-7
Nutrition Score
19.289999998134%

Flavonoids

Eriodictyol
3.84mg
Hesperetin
5.02mg
Naringenin
0.52mg
Apigenin
0.01mg
Luteolin
0.36mg
Isorhamnetin
0.92mg
Kaempferol
0.18mg
Myricetin
0.18mg
Quercetin
4.28mg

Nutrients percent of daily need

Calories:515.25kcal
25.76%
Fat:21.53g
33.13%
Saturated Fat:6.44g
40.27%
Carbohydrates:65.55g
21.85%
Net Carbohydrates:61.01g
22.19%
Sugar:4.87g
5.41%
Cholesterol:29.44mg
9.81%
Sodium:793.7mg
34.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.99g
31.99%
Selenium:53.15µg
75.93%
Manganese:0.91mg
45.54%
Vitamin C:27.44mg
33.26%
Phosphorus:289.74mg
28.97%
Vitamin K:24.44µg
23.28%
Vitamin B2:0.38mg
22.12%
Calcium:204.06mg
20.41%
Fiber:4.53g
18.14%
Vitamin B6:0.36mg
18.11%
Vitamin A:895.14IU
17.9%
Copper:0.33mg
16.48%
Magnesium:64.75mg
16.19%
Vitamin E:2.26mg
15.06%
Zinc:2.25mg
15%
Potassium:516.32mg
14.75%
Vitamin B3:2.32mg
11.59%
Vitamin B1:0.17mg
11.54%
Folate:42.47µg
10.62%
Iron:1.9mg
10.55%
Vitamin B12:0.56µg
9.32%
Vitamin B5:0.8mg
8.03%