Orzo Mushroom Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup reduced fat feta cheese | Crumbled |
| 4 cups orzo or other small pasta | Cooked |
| 2 tsp. garlic cloves | Washed and minced |
| 1 tsp. ground black pepper | |
| ¼ tsp. salt | |
| 1/3 cup lemon juice | |
| Zest of one lemon | Optional |
| 1 tsp. dried basil | |
| ¼ cup sweet red bell pepper | Washed , trimmed and diced |
| ¼ cup extra-virgin olive oil | |
| 8 oz. fresh white button mushrooms | Washed, trimmed and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet, over high heat, heat 2 tablespoons of the olive oil. | |
| 2 | Add mushrooms; cook and stir until tender, about 7 minutes. | |
| 3 | In a medium sized bowl, combine mushrooms with bell pepper. | |
| 4 | In a small bowl stir together the remaining two tablespoons of olive oil, lemon juice, lemon zest, salt, pepper, basil and garlic. | |
| 5 | Toss half of the dressing with the mushroom mixture. | |
| 6 | In a large bowl, toss orzo with feta and remaining dressing until well coated. Chill. |
Posted in Side Dish, Starch Side Recipes
