- 1 ½ cups orzo
- 1 cup, cherry tomatoes, halved or quartered
- 1 cup diced cucumbers
- ¾ cup crumbled feta
- ¼ cup diced red onion
- 1 cup Greek salad dressing (or substitute Italian dressing)
- Grilled chicken
- Lettuce
- 10 whole wheat flour tortillas
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Cook orzo according to package directions. Drain the pasta, rinse with cold water.
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While orzo is cooking, cut tomatoes and dice cumbers and red onion.
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In large bowl combine orzo and salad dressing.
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Add tomatoes, cucumbers, red onion and feta.
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Serve as a side dish or with grilled chicken for an entrée.
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This pasta salad holds well in the refrigerator so serve leftovers over a bed of lettuce or in a wrap with lettuce and grilled chicken for lunch the next day!
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Per Serving (1/2 cup): 155 calories, 62 calories from fat, 7g fat, 2.5 saturated fat, 10mg cholesterol, 415mg sodium, 20g total carbohydrates, 1g dietary fiber, 1.5g sugars, 4.5g protein, 2% folate, 6% vitamin C, 5.8% calcium, 5% iron.
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