¾ cup whole-wheat orzo pasta, cooked and drained (2 cups cooked)
½ medium cucumber, seeded and diced
¼ cup ﬁnely chopped mushrooms
¼ cup chopped orange bell pepper
1 medium green onion, sliced
2 tablespoons chopped fresh dill
⅓ cup pure or extra light olive oil
1½ teaspoons grated lemon peel
2 tablespoons lemon juice
¼ teaspoon salt
- In a medium bowl, combine the orzo, cucumber, mushrooms, pepper, green onion, and dill.
- In a small bowl whisk together the olive oil, lemon peel, lemon juice, and salt until combined.
- Pour the dressing over the orzo and vegetables. Toss to mix.
- Cover and refrigerate at least 30 minutes to blend ﬂavors.
Courtesy of the North American Olive Oil Association
Saturated Fat: 2g