Mediterranean Orzo Salad
You know what Confucius always said: “There’s just something about that orzo!”
I added tomatoes (yellow and green), red onion, garbanzo beans (yum!), pitted kalamata olives, feta cheese, and parsley! But you can add cucumbers, other olives…anything you want.
Oh, and a note about orzo. It grows when it cooks, man! Seriously, you can start with just a tiny little container of the stuff and pretty soon you have to move out of your house because the orzo has taken over. So just be sure to gauge how much orzo you have relative to the other ingredients, and adjust according to your taste or mood or astrological sign.
• Burgers
• Grilled Chicken
• Grilled Vegetables
• Roasted chicken legs for a picnic
Here’s the handy dandy printable!
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Recipe
Mediterranean Orzo Salad
Prep Time: 2 Hours Cook Time:
Difficulty: Easy Servings: 12
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 1 whole Lemon, Juiced
- 1 clove Garlic, Minced
- Salt And Pepper, to taste
- 12 ounces, weight Orzo Pasta, Cooked, Drained, And Cooled
- 1 cup Red Grape Or Cherry Tomatoes
- 1 cup Yellow Grape Or Cherry Tomatoes
- 1 cup Kalamata Olives, Halved
- 1 cup Crumbled Feta Cheese
- 1 cup Chickpeas, Drained.
- 1/2 whole Red Onion, Diced
- 3 Tablespoons Minced Fresh Parsley
Preparation Instructions
In a jar or bowl, mix together the olive oil, lemon juice, garlic, salt, and pepper until totally combined.
Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish, or burgers!
Posted by Ree | The Pioneer Woman on January 19 2015