Orzo Salad (Recipe)
May 22, 2022
Orzo Salad (Recipe)
1½ cups whole wheat orzo pasta
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon oregano
¼ teaspoon sea salt
2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
2 cups halved cherry tomatoes
1 cup cooked chickpeas, drained, and rinsed
4 ounces feta cheese, cut into ¼-inch cubes
⅓ cup thinly sliced red onion
½ cup pitted Kalamata olives
1 cup fresh basil and/or mint leaves
Freshly ground black pepper
1 recipe Greek Salad Dressing
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
Servings : 6
Ready in : 8 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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