Orzo Salad
Ingredients
The salad
-
1½
cups
dry orzo pasta
-
2
cups
halved cherry tomatoes
-
2
pieces
Persian cucumbers
-
1
cup
cooked chickpeas
-
4
ounces
feta cheese
-
⅓
cup
thinly sliced red onion
-
½
cup
pitted Kalamata olives
-
1
cup
fresh basil and/or mint leaves
The dressing
-
1
tablespoon
red wine vinegar
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
oregano
-
¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
Instructions
- 1. Bring a large pot of salted water to a boil and cook the orzo until slightly past al dente.
- 2. Drain the orzo and toss it with a little olive oil to prevent sticking, then spread it on a baking sheet to cool.
- 3. Prepare the Greek salad dressing by whisking together red wine vinegar, lemon juice, oregano, and sea salt.
- 4. In a large bowl, combine the cooled orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
- 5. Drizzle the dressing over the salad, add half the herbs, season with black pepper, and toss to coat.
- 6. Garnish with the remaining herbs and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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