Check out this savory pasta dish straight from the pages of the Mediterranan Diet Cookbook for Dummies!
1⁄2 pound orzo
4 green onions (scallions), chopped
4 Roma or plum tomatoes, diced
1 cucumber, seeded and chopped
Zest and juice of 1 lemon
1⁄4 cup olive oil
1⁄4 teaspoon salt
1⁄4 cup feta cheese
1 Bring 4 quarts of water to a boil in a large pot, add the orzo, and cook according to package instructions (10 to 12 minutes). Drain the pasta and run it under cold water to cool.
2 Meanwhile, place the vegetables into a serving bowl. In a small bowl, whisk the lemon juice and zest, olive oil, and salt.
3 Mix the pasta with the vegetables, pour the lemon sauce over the mixture, and stir. Chill for at least 1 hour and serve with crumbled feta over top.
Per serving: Calories 131 (From Fat 73); Fat 8g (Saturated 2g); Cholesterol 4mg; Sodium 194mg; Carbohydrate 12g (Dietary Fiber 1g); Protein 3g.
Note: Avoid adding more salt until the pasta has cooled and you have mixed in the feta, which is salty.
Tip: Drain the pasta in a colander with small openings so none of the small pasta escapes.
