Greek Orzo Pasta Salad With Spinach

1. Add chicken bouillon to pasta water and bring to a boil.

2. Add orzo and cook for 7 minutes.

3. Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.

4. In a medium/large bowl add the balance of the ingredients and stir well.

5. Add the strained orzo and stir again.

6. Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.

7. Enjoy!

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Nutrient	Quantity
Total fats	0.7633 g
Protein	4.3492 g
Carbohydrates	28.8525 g
Energy	128.425 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0948 g
Water	200.656 g
Aspartic acid	0.3904 g
Calcium, Ca	97.035 mg
Lutein + zeaxanthin	7871.5375 g
Fiber, total dietary	3.2438 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	3855.2025 g
Niacin	1.459 mg
Vitamin A, RAE	324.65 g
Arginine	0.2056 g
Riboflavin	0.1974 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.001 g
Glutamic acid	0.4941 g
Stigmasterol	0.06 mg
Sodium, Na	701.7725 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0045 g
Total lipid (fat)	0.7633 g
Manganese, Mn	0.7544 mg
Fructose	0.7093 g
Proline	0.1366 g
Fatty acids, total saturated 16:0	0.089 g
Fatty acids, total saturated 8:0	0.001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.4541 g
Choline, total	24.1477 mg
Sugars, total	10.6109 g
Serine	0.1298 g
Fatty acids, total saturated 10:0	0.005 g
Fatty acids, total saturated 18:0	0.0198 g
Vitamin B-6	0.5689 mg
Selenium, Se	2.3052 g
Ash	3.6432 g
Fatty acids, total saturated 18:1 undifferentiated	0.0515 g
Pantothenic acid	0.278 mg
Phenylalanine	0.1327 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.205 mg
Betaine	61.595 mg
Thiamin	0.1377 mg
Retinol	0.51 g
Methionine	0.0505 g
Iron, Fe	2.6675 mg
Carbohydrate, by difference	28.8525 g
Phosphorus, P	89.28 mg
Folate, total	145.61 g
Tocopherol, gamma	0.108 mg
Fatty acids, total saturated 4:0	0.0026 g
Alanine	0.1541 g
Cholesterol	0.51 mg
Valine	0.167 g
Fatty acids, total saturated 18:2 undifferentiated	0.1973 g
Glycine	0.1447 g
Carotene, alpha	27.72 g
Glucose (dextrose)	0.9065 g
Fatty acids, total saturated 14:0	0.0168 g
Zinc, Zn	0.7431 mg
Isoleucine	0.1419 g
Fatty acids, total saturated 12:0	0.0022 g
Fatty acids, total polyunsaturated	0.2934 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.2214 g
Tocotrienol, alpha	0.014 mg
Vitamin A, IU	6478.815 IU
Folate, DFE	145.61 g
Tryptophan	0.0478 g
Vitamin C, total ascorbic acid	133.7178 mg
Phytosterols	10.75 mg
Galactose	0.06 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.1012 g
Vitamin B-12	0.0204 g
Vitamin K (phylloquinone)	306.58 g
Fatty acids, total saturated	0.1394 g
Histidine	0.0741 g
Fatty acids, total monounsaturated	0.0578 g
Threonine	0.1361 g
Folate, food	145.61 g
Cryptoxanthin, beta	34.65 g
Vitamin E (alpha-tocopherol)	1.8256 mg
Magnesium, Mg	71.625 mg
Lysine	0.1848 g
Potassium, K	678.0075 mg
Cystine	0.0509 g
Fluoride, F	0.385 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Spinach	2 cups	13.8	2.178	0.234
Feta cheese	2 ounces	0	0	0
Water	0	0	0	0
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	1	0	0	0
red pepper	0.5 cup	30	6.6075	0.33
salt pepper	0	0	0	0
kalamata olive	10	0	0	0
red onion	0.5	14	3.269	0.035
orzo pasta	2 cups	0	0	0
pignoli nut	0.25 cup	0	0	0
caesar salad dressing	3 tablespoons	66.81	15.6723	0.1173
chicken bouillon cube	1	0	0	0
kalamata brine	1 dash	0	0	0