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- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 575
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 15 g
- Cholesterol
- 17 mg
- Sodium
- 349 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 575
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 15 g
- Cholesterol
- 17 mg
- Sodium
- 349 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
- Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
My Private Notes
Show:
Everyday Italian
Episode:
Dressing Up BBQ
