CHERRY TOMATO ORZO SALAD WITH SPINACH-FETA CHICKEN SAUSAGE
Juice of 1/2 large lemon (about 2 tablespoon)
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, or to taste
5 ounces dry orzo (it’s the pasta that looks like rice!)
1 (9-ounce) package organic pre-cooked spinach-feta chicken sausage (four 2-1/4-ounce links)*
1/2 pint cherry tomatoes, sliced (8 ounces, about 14 cherry tomatoes)
1/2 cup finely chopped red onion
1/3 cup thinly sliced fresh basil
2 tablespoons finely chopped fresh mint
1/4 cup (1-1/4 ounces) finely crumbled feta cheese
3 tablespoons pine nuts, pan-toasted
- In large bowl, whisk lemon juice, oil and salt. Set aside
- Cook orzo according to package directions. Drain. Add hot orzo to the lemon dressing. Toss.
- Meanwhile, grill, pan-grill or dry-pan sauté (with no added fat) chicken sausage links for 6 minutes, or per package directions. Slice crosswise into 1/4-inch slices. Toss sausage into orzo. Chill orzo mixture.
- When orzo mixture is cool, toss with tomatoes, onion, basil and mint. Adjust seasonings. Garnish with additional fresh basil, if desired
- Just before serving, sprinkle with feta cheese and pine nuts. Serve chilled or at room temperature. If you have leftovers, store in covered container in refrigerator for up to 3 days.
Makes 4 servings, about 1-1/2 cups each
* This pasta salad is delicious with or without the chicken sausage. Experiment with other sausage flavors, too.
Nutrition analysis (per serving): 380 calories, 20g total fat, 4.5g saturated fat, 0g trans fat, 50mg cholesterol, 760mg sodium, 33g total carbohydrates, 3g dietary fiber, 4g sugars, 18g protein, 30% DV vitamin A, 25% DV vitamin C, 10% DV Calcium, 15% DV iron |
