Low Sodium Orzo Salad
Author
This low sodium orzo salad recipe is made with fresh vegetables, bright herbs, and a flavorful salt-free homemade dressing! Eat the rainbow with a variety of colorful vegetables: tomatoes, red onion, cucumber, bell pepper, and fresh herbs all tossed with delicious cooked pasta.
Equipment
- Mixing Bowl
Ingredients
For the Orzo Salad
- 16 ounces orzo
- 1 cup cherry tomatoes halved or quartered
- ¼ cup red onion thinly sliced
- 1 large cucumber sliced
- 1 bell pepper diced
- 1 cup fresh parsley chopped
For the Red Wine Vinaigrette Dressing
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 1 lemon juiced, about 2 tablespoons
- 3 cloves garlic finely minced
- 2 tablespoons whole grain mustard
- 1 teaspoon sugar
- ½ teaspoon italian seasoning
Instructions
- In a large pot, cook the orzo according to package directions. Drain and set aside to cool.
- In a large mixing bowl add the cherry tomatoes, bell pepper, red onion, cucumber, and parsley. Add the drained and cooled pasta to the vegetables in the mixing bowl.
- In a pint sized mason jar, add all the dressing ingredients and shake for 30 seconds to mix.
- Toss dressing in with pasta and vegetables, and stir to coat.
- Chill pasta salad in refrigerator (overnight if possible to let the flavors set) and serve! Right before serving, I like to drizzle a little extra olive oil and red wine vinegar over the salad, too - optional, but highly recommended!
Nutrition
Calories: 319kcalCarbohydrates: 49gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 54mgPotassium: 337mgFiber: 3gSugar: 4gVitamin A: 1236IUVitamin C: 42mgCalcium: 43mgIron: 2mg
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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