Lemony Orzo Salad

INGREDIENTS:
1 cup uncooked orzo (rice-shaped pasta)
1-1/3 cup diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon minced fresh or 1 teaspoon dried basil
1 tablespoon olive oil
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced tomato
1/3 cup (1-1/2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives


INSTRUCTIONS:
Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.

NUTRITIONAL INFO:
calories: 199 carbohydrates: 32.7 g cholesterol: 6 fat: 4.8 g sodium: 307 mg protein: 6.7 g calcium: 58 mg iron: 2.1 mg fiber: 1.8 g

YIELD:
6 servings (serving size: 3/4 cup)

We added one package of cooked and diced chicken to it, tonight. I found some thinly sliced chicken breasts, that cooked up on the stove, rather quickly, and then cut those up. The kids really liked it that way!