Citrus Pasta Salad
8 oz orzo pasta
1 lemon, for zest/juice
1 tangerine, for zest/juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon pepper, or to taste
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves, finely chopped
1 medium orange, peeled and segmented
1 medium grapefruit, peeled and segmented
1/2 cup crumbled feta cheese
CALORIES (per 1/4 recipe) 440kcal; FAT 18g; CHOL 15mg; SODIUM 360mg; CARB 54g; FIBER 4g; PROTEIN 16g; VIT A 20%; VIT C 70%; CALC 15%; IRON 8%
Other Preparation Methods
Salad: Chop 1 lb. cooked shrimp. Combine with 3 tablespoons fresh orange juice, 2 tablespoons fresh tangerine juice, and zest of 2 limes. Stir in 1/4 cup olive oil, 1/4 cup chopped fresh cilantro, and 1/2 cup trinity mix (diced onions, bell peppers, celery). Refrigerate 10 minutes to chill. Serve in lettuce cups.
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Recipe Version FRP0050