Fajita-Style Orzo

Fajita-Style Orzo
November 13 00:00 2002 Print This Article
Fajita-Style Orzo

Serves 4


  • 1 pound Orzo, Ditalini or other small pasta shape, uncooked
  • 2 tsp. vegetable oil
  • 2 large red bell peppers, cored, seeded and cut into wide strips
  • 1 large red onion, sliced into 1/4-inch thick rings
  • 3 medium tomatoes, very ripe
  • 1 bunch scallions, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup lime juice
  • 1 tsp. salt
  • 1/4 cup low-fat sour cream or guacamole


  1. Prepare pasta according to package directions; drain.
  2. Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
  3. Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeos, lime juice and salt.
  4. When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well. Divide the pasta among four bowls and top each with a spoonful of sour cream.

    *This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.

    Nutritional Information Per Serving:
    760 Calories;
    25.9 g Protein;
    150 g Carbohydrates;
    6 g Fat;
    0 mg Cholesterol;
    564 mg Sodium;
    Calories from Fat 7%

Source: National Pasta Association

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