Orzo Salad with Green Peas and Artichokes

Preparation

1. Step 1

   Prepare the orzo using the package directions, omitting the salt and oil. Pour into a colander and rinse under cold running water for 30 seconds to stop the cooking process and cool quickly. Drain well.

   Step 2

   Meanwhile, in a medium skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

   Step 3

   In a large bowl, stir together the peas, basil, and vinegar. Add the artichokes, bell peppers, olives, and parsley, tossing well.

   Step 4

   Add the orzo, oil, salt, and pepper to the artichoke mixture, tossing well. Serve or cover and refrigerate for up to 24 hours to serve chilled.

2. Time-Saver

   Step 5

   To bring water to a boil quickly, start with hot tap water and cover the pot.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 264

   Step 8

   Total Fat: 11.0g

   Step 9

   Saturated: 1.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 3.5g

   Step 12

   Monounsaturated: 5.0g

   Step 13

   Cholesterol: 0mg

   Step 14

   Sodium: 382mg

   Step 15

   Carbohydrates: 35g

   Step 16

   Fiber: 4g

   Step 17

   Sugars: 5g

   Step 18

   Protein: 10g

   Step 19

   Dietary Exchanges

   Step 20

   2 Starch

   Step 21

   1 Vegetable

   Step 22

   1/2 Very Lean Meat

   Step 23

   2 Fat