Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/lemony-orzo-salad/

Lemony Orzo Salad

Recipe developed by Chef Leslie Cairns

Lemony Orzo Salad

This pasta goes well with meats and fish but it’s also great on its own for a nice lunch.

Ingredients

1 cup
orzo pasta
1
red pepper, diced
1
green onion, diced
2 tbsp
tarragon, chopped
2 tbsp
parsley, chopped
2 tbsp
lemon juice
1 tsp
garlic, minced
1 tbsp
extra virgin olive oil
1/2 tsp
black pepper

Directions

Cook orzo in boiling water for 8 to 10 minutes (or cook pasta of choice according to cook times labelled on box). Drain and cool under running water. Add remaining ingredients and serve.

Nutrient Analysis

  • Calories: 620 KCal
  • Protein: 16 g
  • Carbohydrates: 96 g
  • Fibre: 4 g
  • Total Fat: 16 g
  • Sodium: 24 mg
  • Phosphorus: 288 mg
  • Potassium: 932 mg

5 thoughts on “Lemony Orzo Salad

  1. Tried this the other night and it was delicious! Although I made it hot instead of a salad. I sauted the vegetables and the garlic and used fresh thyme instead of tarragon. Don’t like tarragon. Really, really good.

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