Orzo Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 563
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 69
- Dietary Fiber
- 10
- Sugar
- 12
- Protein
- 22
- Cholesterol
- 24
- Sodium
- 1210
- Total: 35 min (includes cooling time)
- Active: 10 min
Ingredients
4 cups chicken stock
1 1/2 cups dry orzo
One 15-ounce can chickpeas, drained and rinsed
1 1/2 cups (about 25) grape tomatoes, halved
1/2 cup feta cheese, crumbled
1/2 cup pitted and halved kalamata olives
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 small red onion, finely chopped
Salt and freshly ground black pepper
Handful of fresh mint, torn
Directions
- In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
- In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.