Mediterranean Orzo Salad

Name: Mediterranean Orzo Salad
Cuisine: Mediterranean
Ingredients: 12 ounces orzo pasta; One 15-ounce can chickpeas, drained; 1.5 cups red grape or cherry tomatoes; 1.5 cups yellow grape or cherry tomatoes; 1.5 cups kalamata olives, halved; 1.5 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; DRESSING:; 1/3 cup extra-virgin olive oil; 1 lemon, juiced; 1 clove garlic, minced; Kosher salt and freshly ground black pepper

Recipe by Ree Drummond

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Mediterranean Orzo Salad

Ingredients

12 ounces orzo pasta

One 15-ounce can chickpeas, drained

1.5 cups red grape or cherry tomatoes

1.5 cups yellow grape or cherry tomatoes

1.5 cups kalamata olives, halved

1.5 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

DRESSING:

1/3 cup extra-virgin olive oil

1 lemon, juiced

1 clove garlic, minced

Kosher salt and freshly ground black pepper

Instructions

1

Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.

2

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.

3

Top with more feta and parsley and serve.

4

DRESSING: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.

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Mediterranean Orzo Salad

Recipe by Ree Drummond