Mediterranean Orzo Pasta Salad
All the sunny flavours of the Mediterranean are packed into this colourful salad.
Prep
10 m.
Makes
6 servings
Cook
20 m.
Ingredients
1 cup (250 mL)
orzo pasta
2
small zucchini, sliced lengthwise into 1/2-inch (1 cm) thick strips
1
red pepper, quartered
1
small eggplant, sliced lengthwise into 1/2-inch (1 cm) thick strips
1
red onion, quartered
1/2 cup (125 mL)
Nanny Hudson’s Homestyle Relish
1/4 cup (60 mL)
extra-virgin olive oil
2 tbsp (30 mL)
lemon juice
1/4 tsp (1 mL)
each salt and pepper
4 cups (1 L)
fresh baby spinach
3/4 cup (175 mL)
jarred artichoke hearts, drained
1/2 cup (125 mL)
crumbled feta cheese, divided
1/4 cup (60 mL)
fresh basil leaves, torn
Directions
- 1 In large pot of boiling salted water, cook pasta according to package directions for about 7 minutes or until al dente. Drain and rinse under cold water; drain again.
- 2 Preheat grill to medium-high heat; grease grate well. Grill zucchini, red pepper, eggplant and onion for about 5 minutes per side or until grill-marked and tender; set aside until cool enough to handle. Chop vegetables.
- 3 In large bowl, combine relish, olive oil, lemon juice, salt and pepper. Add pasta, chopped vegetables, spinach, artichoke hearts, half of the feta, and basil; toss to combine. Garnish with remaining feta.
Tips
- 1 Can be made ahead, covered and refrigerated for up to 24 hours
Nutritional Information per Serving (1/6 recipe)
Calories: 320| Fat: 13g | Cholesterol: 10mg | Sodium: 340mg | Carbohydrates: 41g | Sugar: 11g | Dietary Fibre: 7g| Protein: 9g
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.
