Mediterranean Orzo Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 283
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 17
- Sodium
- 340
- Total: 1 hr 45 min
- Active: 45 min
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
8 ounces orzo
1 cup canned chickpeas, drained and rinsed
1 cup red grape or cherry tomatoes, halved
1 cup yellow grape or cherry tomatoes, halved
1 cup pitted kalamata olives, halved
1 cup crumbled feta cheese, plus more for topping
2 tablespoons minced fresh parsley, plus more for topping
1/2 red onion, diced
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.