ingredients
3/4 cup dried orzo pasta (rosamarina)
12 ounces fresh green beans, trimmed and cut into 2-inch pieces
1 10 ounce package frozen shelled sweet soybeans (edamame)
1 cup grape tomatoes, halved
2/3 cup chopped seedless cucumber
1/2 cup crumbled feta cheese (2 ounces)
1/4 cup pitted Kalamata olives, halved
1/4 cup chopped red onion
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 teaspoons snipped fresh oregano
2 teaspoons country Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
directions
In a large saucepan cook pasta according to package directions, adding green beans and edamame for the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
In a large bowl combine pasta mixture, tomatoes, cucumber, cheese, olives, red onion, vinegar, oil, parsley, oregano, mustard, salt, and pepper. Cover and marinate at room temperature for 15 minutes. Chill until ready to serve.
Tip
To Serve Salad on Grilled Eggplant:
Trim 1 large eggplant and cut crosswise into eight 3/4-inch slices. Coat both sides with olive oil cooking spray and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. For a charcoal or gas grill, place eggplant on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender, turning once halfway through grilling. Divide grilled eggplant slices among dinner plates. Spoon the pasta mixture on top of eggplant.
Nutrition analysis per serving: 215 calories, 9 g protein, 27 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 7 g fiber, 7 g total sugar, 13% Vitamin A, 25% Vitamin C, 482 mg sodium, 11% calcium, 13% iron
Tip
To Serve Salad with Pita Chips:
Divide the pasta mixture among small salad bowls. Serve with one 1 1/2-ounce package unsalted pita chips.
Nutrition analysis per serving: 212 calories, 9 g protein, 25 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 4 g fiber, 4 g total sugar, 13% Vitamin A, 21% Vitamin C, 385 mg sodium, 10% calcium, 13% iron
Tip
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vegetarian, lower carb
NUTRITION INFORMATION
Per Serving: cal. (kcal) 187, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 2, carb. (g) 21, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 8, vit. A (IU) 626.05, vit. C (mg) 12.8, Thiamin (mg) 0.28, Riboflavin (mg) 0.26, Niacin (mg) 2.04, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 172.04, Cobalamin (Vit. B12) (µg) 0.16, sodium (mg) 334, Potassium (mg) 384, calcium (mg) 97, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet