Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
557
Calories
17g
Protein
25g
Fat
68g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp ground turmeric
- 1 pound dried orzo pasta
- ½ cup drained pickled capers
- ½ cup lemon juice
- ½ cup extra-virgin olive oil
- ½ tsp salt
- ¼ tsp ground pepper
- ½ tsp granulated sugar
- ½–1 cup fresh parsley , chopped
- 1 cup julienned sundried tomatoes
- ½ cup chopped kalamata olives
- 8 ounces crumbled feta cheese
Directions
1
Bring a large pot of water to a boil with the turmeric.
2
Stir in the pasta, and boil until it is cooked to your taste.
3
Drain the pasta in a colander , and rinse briefly with cold water. Let drain.
4
Combine the capers, lemon juice, olive oil, salt, pepper and sugar in a jar. Seal the lid and shake well to combine and make the dressing.
5
Transfer the drained orzo to a large bowl, and pour the dressing over the pasta. Toss well to coat.
6
Add the parsley, sundried tomatoes, olives, and feta. Toss to combine.
7
Serve warm or at room temperature.
Recipe sourced from
wikibooks