Orzo Salad

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Orzo Salad with Corn, Arugula and Cherry Tomatoes