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Home > Recipes > Orzo Salad with Yogurt-Dill Vinaigrette

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Orzo Salad with Yogurt-Dill Vinaigrette

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Recipe by Liz Della Croce of The Lemon Bowl
Servings:
8
Prep Time:
10 min
Cook Time:
10 min
Print Recipe

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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