Empty My Fridge
"Better than Pasta Salad" Mediterranean Orzo Salad
Zutaten
- Soup pasta8 oz
- Chickpeas1 Dose
- Red onion · chopped⅓ Tassen
- Cucumber · chopped½ Tassen
- Bell pepper · chopped½ Tassen
- Kalamata-Olive · sliced⅓ Tassen
- Basil · chopped¼ Tassen
- Feta¼ Tassen
- Extra virgin olive oil3 EL
- Lemon1 EL
- Garlic1 Zehe
- Oregano · dried1 TL
- Salt
- Black pepper
Zubereitung
- 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.
Zusammengefasst aus dem Video von Spain on a Fork. Schau es dir für die Details an.
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