45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 10 persons
Weight Per Serving: 230g
Price Per Serving: 1.97$
402kcal
Nutrition
Calories: 402kcal
Protein: 11.26%
Fat: 47.59%
Carbs: 41.15%
Ingredients
- 1 pound orzo pasta
- 10 servings kosher salt
- 0.5 cup pinenuts
- 8 tablespoons olive oil extra virgin
- 4 spring onion chopped
- 0.5 cup flat parsley italian chopped
- 1 optional: lemon
- 1 cucumber diced
- 1 bell pepper green chopped
- 1 pint cherry tomatoes
- 0.5 onion red finely chopped
- 12 pepperoncini peppers sliced
- 12 pepperoncini peppers sliced
- 1.5 cups feta cheese crumbled
- 4 tablespoons red wine vinegar
Equipment
- bowl
- frying pan
- baking sheet
- oven
- pot
Directions
- Bring a pot of water to a rapid boil. Generously salt water and cook orzo until tender, approximately 7-9 minutes.
- Drain and set aside.
- While orzo is cooking, spread pine nuts on a baking sheet and toast lightly in oven on 400 degrees.
- Remove from oven and set aside.
- Heat two tablespoons of EVOO on medium heat in a non-stick pan.
- Saute chopped green onions for approximately 2 minutes.
- Add parsley, lemon juice, lemon zest, toasted pine nuts and cooked orzo.
- Saute for 3-4 minutes for flavors to combine and absorb into the orzo.
- Remove from heat.
- In a large bowl, combine cucumber, green bell pepper, cherry tomatoes, red onion and pepperoncinis to orzo mixture.
- Additionally add crumbled feta cheese, red wine vinegar and remaining six tablespoons of EVOO.
- Mix well. Can be refrigerated or served immediately.
Nutrition Facts
Properties
Nutrition Score
20.815217391304%
Flavonoids
Taste
Nutrients percent of daily need