147.4...Mediterranean Orzo Salad

August 29, 2016

147.4...Mediterranean Orzo Salad

I love orzo. Hot, cold, as a pasta dish, in a salad. It doesn’t matter. When I saw the recipe for Mediterranean Orzo Salad, I knew I’d love it. It was definitely a hit at my barbecue in July.

Mediterranean Orzo Salad (Serves 12)

Recipe from Ree Drummond

Ingredients:

Dressing:

1/3 cup extra-virgin olive oil

1 lemon, juiced

1 clove garlic, minced

Kosher salt and freshly ground black pepper

Salad:

12 oz. orzo pasta

One 15-ounce can chickpeas, drained

1 1/2 cups red grape or cherry tomatoes

1 1/2 cups yellow grape or cherry tomatoes

1 1/2 cups kalamata olives, halved

1 1/2 cups crumbed feta cheese, plus more for topping

3 Tbsp minced fresh parsley, plus more for topping

1 red onion, diced

Kosher salt and freshly ground black pepper

Directions:

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

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

3. 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.

4. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

Printable Recipe