Orzo Salad

Orzo Salad
Orzo Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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