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Orzo Salad

Orzo Salad

WebMD Recipe from

Prep: 15 minutes | Cook: 10 minutes | Total Time: 25 minutes
  • 1 pound
  • 1/2 cup
    olive oil
  • 1 teaspoon
  • avocados
  • 2 pints
    cherry tomatoes, halved or quartered
  • 1 clove
    garlic, minced
  • large shallot, thinly sliced
  • jalapeno pepper, seeded and minced
  • 4 tablespoons
    orange juice
  • 2 tablespoons
    zest of lemon
  • 5 ounces
    crumbled feta cheese (French, not Greek, is creamiest)
  • 2 tablespoons
    fresh oregano
  1. In a large bowl, combine half the oil, the tomatoes, garlic, shallot, jalapeno, orange juice, lemon zest and a few generous pinches of salt (maybe 1 tablespoon). The salt will draw out the juice of the tomatoes to form a dressing. Let it sit while you prepare the orzo and the avocado.
  2. Bring a large pot of water to a boil, add salt and orzo. Cook for 8-10 minutes, until al dente (don't overcook it!). While it's cooking, chop the avocado into small pieces.
  3. When the orzo is done, drain with a fine strainer and add orzo, feta cheese, and remaining oil to bowl with vegetables. Mix everything well, being careful not to smash all the avocado pieces. Add oregano and salt to taste. Eat outside with a glass of white wine.
Nutritional Information

Makes: 8 servings
  • Calories365
  • Carbohydrates34.5 g
    • Dietary fiber4.7 g
  • Cholesterol24 mg
  • Fat23.9 g
    • Saturated fat5.4 g
  • Sodium488 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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