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Orzo Pasta Salad with Pan Roasted Vegetables


Serves: 6

Prep Time: 15 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

This pasta salad can be served warm or cold and makes a great picnic or pot luck dish! It's great with shrimp or chicken added! Lower the fat and calories using a low fat balsamic vinaigrette.

Ingredients

1 tablespoon olive oil

1 onion(s), red, chopped

2 zucchini(s), chopped

2 squash, yellow, chopped

1 pepper(s), bell, red, yellow, or green, seeded and chopped

2 cups tomato(es), grape or cherry, halved

1/3 cup kalamata olives, halved

1/2 cup salad dressing, balsamic vinaigrette, or other

8 ounces orzo, uncooked, or other small pasta

2 tablespoons nuts, pine nuts

1/4 cup basil, fresh, chopped

2 ounces cheese, feta, crumbled

Preparation

Bring a large pot of water to a boil and cook pasta according to package directions (usually about 9 minutes). Heat a large nonstick skillet over medium to medium high heat. Add oil, then add onions, peppers, and squash, cooking for about 5 minutes (until tender, stirring occasionally. Drain pasta and place in a large bowl. Add vegetables and dressing and combine. Add tomatoes and olives and stir. Allow salad to cool slightly before adding cheese, basil and pinenuts. Serve warm or cold.

Nutrition

Per Serving About: 350 calories, 18 g fat, 4 g saturated fat, 0 g trans fat, 9 g protein, 39 g carbohydrates, 3 g dietary fiber, 600 mg sodium


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