Orzo Salad

Salads

Prep Time: 15 min Cook Time: 45 min Total Time: 1 hr Servings: 8 servings Source:

Ingredients

Salt

1 1/2 cups orzo

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1/4 cup finely chopped red onion

1 medium garlic clove, grated or minced

1 teaspoon dried oregano

Black pepper

1 pint cherry or grape tomatoes, halved

1 (15-ounce) can chickpeas, rinsed

1/2 cup pitted Kalamata olives

6 ounces feta, crumbled or diced 1/2-inch (about 1 1/2 cups)

1/2 English cucumber, diced 1/2-inch (about 1 1/2 cups)

1/3 cup chopped fresh parsley, dill or mint (or a combination)

Directions

Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.

While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper; whisk vigorously until smooth.

Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.

Nutrition

Trans Fat: 0 grams
Fat: 22 grams
Calories: 368
Saturated Fat: 6 grams
Unsaturated Fat: 14 grams
Sodium: 519 milligrams
Sugar: 4 grams
Fiber: 5 grams
Carbohydrate: 32 grams
Protein: 11 grams