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Defeat Diabetes Foundation

Defeat Diabetes
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Grilled Vegetable and Orzo Salad

Source: Meals Matter
Tomato Products Wellness Council

Orzo resembles rice, but is really a rice shaped pasta. Drizzling a tangy vinaigrette adds plenty of flavor, without the fat.

Ingredients

SALAD
1 (1-lb ) box orzo pasta
1 Each: zucchini and yellow squash, sliced 1/4-inch thick
1 Red onion, sliced 1/2 inch thick
1 (14.5 oz) can Diced tomatoes, will drained
1/2 cup Chopped, smoked sun-dried tomatoes
1/2 cup Mixed pitted olives, plus 1/4 cup olive brine from jar (or to taste)
1/2 cup Lightly packed snipped basil

TOMATO LEMON VINAIGRETTE
1/3 cup Tomato paste
1/4 cup Extra virgin olive oil
1/4 cup Lemon juice
1 tsp Sugar
1/4 tsp Sea salt
Freshly ground pepper to taste

Preparation

Cook pasta according to package directions; drain and let cool. Cook squash and onions on an oiled grill over medium heat for 5 to 10 minutes or until nicely charred and softened. Let cool then coarsely chop. Stir together pasta, grilled vegetables, tomatoes, sun-dried tomatoes, olives and olive brine; set aside. Whisk together all dressing ingredients in a medium bowl. Add to salad and toss well to coat. May be covered and refrigerated up to 3 days at this point. Stir in basil just before serving.

Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Make Ahead
Meal Type: Salads & Dressings

Nutrient Information

Calories: 220
Total Fat: 7 grams
Saturated Fat: 1 gram
Carbohydrates: 33 grams
Protein: 6 grams
Vitamin A: 8%
Vitamin C: 20%
Calcium: 2%
Sodium: 430 mg
Iron: 10%
Fiber: 2 grams