Lemon Basil Orzo Salad
Servings
4Serving size
about 2 cups saladThis recipe can easily be multiplied and will keep well for about 48 hours.
Ingredients
| 3 quart Water |
| 8 ounce Whole Wheat Orzo (or gluten free) |
| 2 Tbsp. Nonfat Greek Yogurt |
| 2 Tbsp. Reduced fat mayonnaise |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1/4 tsp. Sugar |
| 1 lemon yields Lemon juice |
| 8 ounce Grape or cherry tomatoes (sliced in half lengthwise) |
| 1 large Carrots, raw (peeled and diced) |
| 1 Medium Green bell peppers (diced) |
| 10 leaves Fresh basil (chiffonade) |
Instructions
Add the orzo and cook for about 10 to 15 minutes until the orzo is al dente.
Drain and chill the pasta for at least one hour.
While the orzo is chilling, mix together yogurt, mayonnaise, olive oil, salt, sugar and lemon juice in a large bowl.
Chill well.
Add vegetables and orzo to the dressing and toss well.
Chill for at least 2 hours; overnight is best.
Add the basil and fold into the salad about 15 minutes before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a great salad with the perfect balance of flavors: lemon and basil are just made for each other. The tartness of the lemon is balanced with just a touch of sugar and salt.
You have to use some salt in your food. This salad with salt gives that pop in your mouth of all the ingredients coming together. Remember that 1/8 tsp is about 300 mg of sodium. Look at the other ingredients to make sure there’s enough salt in the recipe to make it taste good. Likewise, the 1/4 teaspoon of sugar is only 4 calories total (1 calorie per serving).
Combined with the sweet, salty, and tart flavor is the sweet and somewhat umami flavors from the mayonnaise and veggies.