"Better than Pasta Salad" Mediterranean Orzo Salad

Por Spain on a Fork · 15 min

Ingredientes

Modo de preparo

1. Bring a large pot of generously salted water to a rolling boil, then cook the orzo until al dente following the package time.
2. Drain the orzo, rinse under cold water, shake off excess water and tip into a large bowl.
3. Drain, rinse and dry the chickpeas, then add them to the bowl.
4. Add the red onion, cucumber, red pepper, olives and basil to the bowl, season with salt and pepper and mix.
5. Whisk together the olive oil, lemon juice, grated garlic and oregano in a separate bowl, season with salt and pepper.
6. Pour the dressing over the salad, add the crumbled feta and mix well.
7. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.

Resumido do vídeo de Spain on a Fork. Assista para ver os detalhes.

Mais receitas com

AlhoCebolaQueijoLimão-sicilianoPimentãoMacarrãoCebola roxaPepino