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Recipe courtesy of Trisha Yearwood

Orzo Salad

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  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
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