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Lemon Basil Orzo Salad

Servings = 6 | Serving size =about 2 cups salad

This recipe can be multiplied by 2, 3.

This recipe keeps well for about 48 hours.

2 quarts	water
2 cups	orzo
1/4 cup	non-fat sour cream
1/4 cup	reduced-fat mayonnaise
1 Tbsp	extra virgin olive oil
1/2 tsp	salt
1/4 cup	fresh lemon juice
16 ounces	cherry tomatoes
1 large	carrot (peeled and cut matchstick)
1 cup	green bell pepper (diced)
1/2 cup	fresh basil (chiffonade)

Place the water in a large stock-pot over high heat and bring to a boil. Add the orzo and cook for about ten minutes until the orzo is al dente. Drain and chill the pasta for at least one hour.

While the orzo is chilling, mix together sour cream, mayonnaise, olive oil, salt and lemon juice. Chill well.

Add vegetables and orzo to the dressing and toss well.

Chill for at least 2 hours; overnight is best. Add the basil and fold into the salad about 15 minutes before serving.

Nutrition Facts

Serving size: about 2 cups salad | Servings 6

Calories 345 | Calories from Fat 46

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (4%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 2 mg (1 %) | Sodium 253 mg (11 %)

Total Carbohydrates 63g (21%) | Sugars 5g

Dietary Fiber 4g (16%) | Protein 11g

Vitamin A 53% | Vitamin C 53 % | Calcium 4% | Iron 17%

Vitamin K 24 mcg  | Potassium  358 mg | Magnesium  52 mg