Menu Enter a recipe name, ingredient, keyword...

Orzo Salad


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 cups chicken stock
  • 1 1/2 cups dry orzo
  • One 15-ounce can chickpeas, drained and rinsed
  • 1 1/2 cups (about 25) grape tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pitted and halved kalamata olives
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 small red onion, finely chopped
  • Salt and freshly ground black pepper
  • Handful of fresh mint, torn



Step 1

In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.

You'll also love

Review this recipe

Salmon with Spinach and Tomato Orzo Lemon-Rosemary Chicken and Orzo