Thursday, February 3, 2011

Low-Point Fresh Mozzarella and Tomato Orzo Salad

Fresh, light, and tasty! This low-point mozzarella and tomato orzo salad is the perfect side dish to your meal. Filling and delicious, it'll leave you completely satisfied!

Low-Point Fresh Mozzarella and Tomato Orzo Salad
- 2 cups tomatoes, diced
- 1 cup fresh mozzarella, diced
- 3/4 cup uncooked Orzo pasta (makes 1 1/2 cups when cooked)
- 2 tsp. olive oil
- 1/2 tsp. onion powder (or 1/2 onion, diced)
- 2 tsp. basil leaves (or 1/4 cup fresh basil, chopped)
- 1 tsp. pepper
- 1/4 tsp. salt
- 1/2 tsp. Goya Adobo seasoning
- 1/4 tsp. garlic powder (or 1 garlic clove, diced)
In a medium saucepan, bring 2 cups of water to a boil. Gradually stir in orzo. Boil until orzo is tender, but not mushy (about 10 minutes). Drain and cool. Combine all other ingredients and then add the orzo. Mix well and serve immediately or refrigerate for later. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 4 cups
Serving size = 1/2 cup or 1 cup
Points = 2.5 for 1/2 cup; 5 points for 1 cup

Did you know?
"The word orzo is Italian for barley."

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