Empty My Fridge
"Better than Pasta Salad" Mediterranean Orzo Salad
Ingredients
- Soup pasta8 oz
- Chickpea1 can
- Red onion · chopped⅓ cups
- Cucumber · chopped½ cups
- Bell pepper · chopped½ cups
- Kalamata olive · sliced⅓ cups
- Basil · chopped¼ cups
- Feta cheese¼ cups
- Extra virgin olive oil3 tbsp
- Lemon1 tbsp
- Garlic1 clove
- Oregano · dried1 tsp
- Salt
- Black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil, then cook the orzo until al dente following the package time.
- Drain the orzo, rinse under cold water, shake off excess water and tip into a large bowl.
- Drain, rinse and dry the chickpeas, then add them to the bowl.
- Add the red onion, cucumber, red pepper, olives and basil to the bowl, season with salt and pepper and mix.
- Whisk together the olive oil, lemon juice, grated garlic and oregano in a separate bowl, season with salt and pepper.
- Pour the dressing over the salad, add the crumbled feta and mix well.
- Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionCheeseLemonBell pepperRed onionCucumberPasta
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