| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | English | Cheese, Mondavi, Pasta, Salad | 8 | Servings |
INGREDIENTS
| 1 | lb | Orzo pasta |
| 1/4 | c | Olive oil |
| 1/4 | c | Minced sundried tomatoes |
| 1 | Red onion, minced | |
| 2 | Cloves garlic, minced | |
| 1 | pt | Yellow cherry tomatoes OR 2 |
| yellow tomatoes in small | ||
| dice | ||
| 1 | English cucumber, peeled | |
| quartered lengthwise | ||
| seeded and thinly sliced | ||
| 1/3 | c | Coarsely chopped fresh dill |
| OR dried dill to taste | ||
| 2 | T | White wine vinegar |
| 1/2 | lb | Feta cheese, crumbled |
| Salt and pepper |
INSTRUCTIONS
Boil orzo until just tender, about 8 minutes. Drain and transfer to a bowl. Add oil, sun-dried tomatoes, onion and garlic and stir well. When pasta is cool, add cherry tomatoes, cucumber, dill and vinegar. Add feta, salt and pepper and stir gently. Serves 8. Notes: Delicious with Woodbridge Sauvignon Blanc Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 25.2mg
Sodium: 360.4mg
Potassium: 239.5mg
Carbohydrates: 46.4g
Fiber: 2g
Sugar: 1.8g
Protein: 12g