Recipe courtesy of Ree Drummond
From:
Food Network Magazine
Mediterranean Orzo Salad
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 17 mg
- Sodium
- 340 mg
- Level: Easy
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 17 mg
- Sodium
- 340 mg
Ingredients
Directions
- Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well.
- Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
- Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.
