Mediterranean Orzo Salad
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 17
- Sodium
- 387
- Total: 1 hr 35 min (includes cooling and chilling times)
- Active: 10 min
Ingredients
Dressing:
1/3 cup extra-virgin olive oil
1 lemon, juiced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Salad:
12 ounces orzo pasta
One 15-ounce can chickpeas, drained.
1 1/2 cups red grape or cherry tomatoes
1 1/2 cups yellow grape or cherry tomatoes
1 1/2 cups kalamata olives, halved
1 1/2 cups crumbled feta cheese, plus more for topping
3 tablespoons minced fresh parsley, plus more for topping
1 red onion, diced
Kosher salt and freshly ground black pepper
Directions
- For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
- For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
- Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
- Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!