Freshly squeezed lemon juice and chopped fresh basil make this the perfect cold orzo pasta salad for barbecues, summer picnics and more.
What You Need
Original recipe yields 12 servings
2 cups orzo pasta, uncooked
3/4 cup KRAFT Italian Vinaigrette Dressing
1/4 cup chopped fresh basil
2 Tbsp. fresh lemon juice
1 each green, red and yellow pepper, chopped
1/2 cup red onion wedges
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup pitted Kalamata olives
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Let's Make It
Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
Whisk dressing, basil and juice until blended. Add to orzo with remaining ingredients; mix lightly.
Refrigerate 1 hour.
Prepare using ATHENOS Crumbled Feta Cheese with Basil & Tomato.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.