2 persian cucumbers, halved vertically and sliced 1/4
2 cups halved cherry tomatoes
1 C cooked chickpeas, drained and rinsed
4 oz. Feta cheese, cut into 1/4 cubes
1/3 C thinly sliced red onion
1/2 C pitted Kalamata olives
1 C fresh basil and/or mint leaves
freshly ground black pepper
Bring a large pot of salted water to a boil.
Prepare the pasta according to package directions,
or until slightly past al dente. Drain the orzo and
toss with a little EVOO, so that it doesn't stick.
Spread on a baking sheet to cool.
Prepare the Greek Salad Dressing and add in the red
wine vinegar, lemon juice, oregano, and sea salt.
These are in additional to recipe.
In a large bowl, toss together the cooked orzo,
cucumbers, tomatoes, chickpeas, feta, red onion, and
olives. Drizzle the dressing over the salad, add
half the herbs, season w freshly ground black
pepper, and toss to coat. Garnish with the
remaining herbs and serve.
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