Ingredients
- 1 pound orzo
- 1 cup green beans, ends trimmed, fresh or frozen
- 2 medium carrots, diced
- 1 medium red onion, minced
For the Yogurt-Dill Vinaigrette
- 1 cup yogurt, plain low-fat
- 4 tablespoons parsley, minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Nutrition Information
Serving size: 5 ounces
Calories: 170
Carbohydrate: 25g (8%)
Protein: 6g (12%)
Total Fat: 4.5g (7%)
Saturated Fat: 0g (0%)
Trans Fat: 0g
Cholesterol: 0mg (0%)
Sodium: 470mg (20%)
Dietary Fiber: (0%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Bring a large pot of salted water to a boil and cook orzo according to package instructions. When you have 2 minutes of cooking time remaining, add the peas to the pot. Strain peas and pasta and set aside.
At the bottom of a large mixing bowl, whisk together the Yogurt-Dill Vinaigrette ingredients. Add orzo, peas, carrots and onion to the bowl with the vinaigrette and toss well to combine. Check for seasoning and adjust accordingly.
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