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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Life is a combination of magic and pasta."
-Fellini, Italian filmmaker

The refrigerator light goes on...

You have to use some salt in your food. This salad with salt gives that pop in your mouth of all the ingredients coming together. Remember that 1/8 tsp is about 300 mg of sodium. Look at the other ingredients to make sure there’s enough salt in the recipe to make it taste good.

Al Dente

An Italian phrase whose literal translation means "to the tooth." A food is said to be cooked al dente when there is a slight resistance when it is bitten. The term is used for any food, not just pasta. Lightly blanched asparagus, for example, is said to be cooked al dente.

Lemon Basil Orzo Salad

Servings = 6 | Serving size =about 2 cups salad

Cooking Time = 30 Minutes

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 or grape 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.