Three-Cheese Orzo Salad
Recipe from
Better Homes and Gardens
For an easy potluck dish, turn to this quick-to-toss pasta salad recipe packed with veggies. Feta, mozzarella, and Parmesan cheese make it a triple indulgence.
Servings:
Makes 8 servings.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
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Ingredients
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2 cupssugar snap peas, trimmedsee savings
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1-1/4 cupsorzosee savings
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1 6-ouncejar marinated artichoke heartssee savings
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2 cupsred or yellow cherry tomatoes and/or baby pear tomatoes, halvedsee savings
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1 cupcubed mozzarella cheese (4 ounces)see savings
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1 4-ouncepackage crumbled feta or peppercorn feta cheese (1 cup)see savings
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1/4 cupshredded Parmesan cheese (1 ounce)see savings
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1/4 cupwhite wine vinegarsee savings
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1/4 cupwatersee savings
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2 teaspoonssugarsee savings
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1 tablespoonsnipped fresh dill or 1 teaspoon dried dillweedsee savings
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Directions
1.
Cook sugar snap peas in a large saucepan of boiling, lightly salted water for 1 minute. Using a slotted spoon, transfer peas to a colander. Rinse under cold water; drain and set aside.
2.
Add orzo to the same saucepan. Boil for 8 to 10 minutes or until tender but firm; drain. Rinse with cold water; drain again.
3.
Meanwhile, drain artichoke hearts, reserving marinade. Cut artichokes into bite-size pieces. In a large bowl toss together artichokes, sugar snap peas, orzo, tomatoes, and cheeses.
4.
For dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, water, sugar, and dill. Cover and shake well. Pour dressing over salad. Toss lightly to coat. Cover and chill for 4 to 24 hours. Makes 8 servings.
Nutrition information
Per serving: Calories 233, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 336 mg, Carbohydrate 28 g, Fiber 1 g, Protein 12 g. Daily Values: Vitamin A 9%, Vitamin C 38%, Calcium 17%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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