Mediterranean Orzo Salad

This recipe is untested.

Recipe by Ree Drummond

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

Directions

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

  1. For the salad: 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.