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Active time
10 minues
Total time
40 minutes
6 Servings

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

  1. In a medium bowl, combine the orzo, cucumber, mushrooms, pepper, green onion, and dill.
  2. In a small bowl whisk together the olive oil, lemon peel, lemon juice, and salt until combined.
  3. Pour the dressing over the orzo and vegetables. Toss to mix.
  4. Cover and refrigerate at least 30 minutes to blend flavors.



Courtesy of the North American Olive Oil Association


Calories: 210
Fat: 12g
Saturated Fat: 2g
Sodium: 100mg
Carbohydrate: 17g
Fiber: 4g
Protein: 3g

Yield: 6 Servings

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