Friday, May 29, 2015

Mediterranean Orzo Salad

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This is another great variation of the orzo salad.  What makes it unique is that it has garbanzo beans in it. It is so colorful with a refreshing lemon dressing.

12 oz. orzo
1 cup olives, sliced (black, Greek or green)
1 cup cucumbers, chopped
1 cup cherry tomatoes, halved
1 cup garbanzo beans, rinsed and drained
1/3 cup feta, crumbled
1/4 red onion, chopped
3T fresh basil or Italian parsley, chopped

1/4 cup extra virgin olive oil
1 lemon, juiced
1 garlic clove, minced
Salt, pepper, to taste

Cook the orzo according to package directions, rinse in cold water and drain.  Mix the orzo with the remaining ingredients.  Add the dressing to taste.  Adjust the seasoning by adding salt and pepper as needed. Chill for one hour before serving.

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