Ingredients

8 ounces uncooked orzo (pasta)

1 can (12 ounces) Italian-herb, diced tomatoes

2 tablespoons olive oil

1/4 cup chopped fresh mint leaves or 2 tablespoons dried mint

2 cloves garlic, minced

1 can (10 ounces) white meat chicken, drained

1 medium unpeeled cucumber, diced

1/4 cup chopped, green onions

1/4 cup pitted canned kalamata olives, sliced

2 ounces feta cheese, crumbled

1 cup shredded, fresh spinach

Preparation

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 10 minutes

Preparation: Cook orzo according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water.

Drain tomatoes, reserving liquid. In a small bowl combine reserved liquid from tomatoes, olive oil, mint and garlic; set aside. In a large bowl, combine cooled pasta, with drained tomatoes, chicken, cucumber, green onions, olives and feta cheese. Toss with salad dressing mixture. Chill. Fold in spinach just before serving. Servings: 6

Nutritional Information Per Serving: Calories 270; Total fat 9g; Saturated fat 3g; Cholesterol 25mg; Sodium 520mg; Carbohydrate 34g; Fiber 2g; Protein 16g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 8%DV; Iron 10%DV

  • Daily Value