As it gets warmer, barbecues are popping up across the country. Get yourself invited to more summer shindigs by bringing this tasty alternative to fatty, carby pasta salad. Reduce fat by completely eliminating mayonnaise, and reduce carbs by replacing half the pasta with fiber-loaded broccoli slaw. Deliver Mediterranean flair and flavor with fresh lemon, oregano, feta, kalamata olives and other tasty veggies.
1/2 cup uncooked orzo pasta
1 6oz bag Broccoli or Rainbow Slaw (shredded broccoli, carrots, red cabbage)
2 6oz cans marinated artichoke hearts
1 red onion, chopped
2oz kalamata olives, drained & chopped
1 large tomato, chopped & seeded
1 cucumber, chopped & seeded
1/2 cup crumbled reduced-fat feta cheese
1/4 cup chopped fresh parsley
3 tbsp lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper
9 oz bag of spinach
Bring a pot of water to a boil. Add orzo pasta. Cook for 8 -10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid. Chop into quarters. In large bowl combine pasta, bag of slaw, artichoke hearts, onion, tomato, cucumber, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Spoon chilled salad onto plate of spinach, and just before serving, drizzle reserved artichoke marinade over salad.
For a complete meal, serve with 6-8 ounces of lean protein like grilled salmon or an organic free range chicken breast. Heck, have a burger if you like (sans bun), as this Orzo Salad is a welcome healthy side at any barbecue. Serves 3-4.
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