Greek Orzo Salad

Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’.

When it’s done, drain it and then rinse it under cold water until it comes to room temperature.

Place the chickpeas in a bowl with the lemon zest, lemon juice, and ¼ teaspoon kosher salt.

Mince the red onion, then place it in a bowl with water. Dice the cucumber. Dice the roasted red pepper. Chop the herbs.

Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper.

Taste and if necessary, season with more kosher salt. 

Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).

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