Prep Time
10 min
Cook Time
10 min
Yields
12 servings
This salad is loaded with red and yellow tomatoes, chickpeas, Kalamata olives, crumbled feta, red onion and orzo.
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ingredients
Dressing
⅓
cup extra-virgin olive oil
1
lemon, juiced
1
clove garlic, minced
Kosher salt and freshly ground black pepper
Salad
12
oz orzo pasta
1
(15-oz) can chickpeas, drained
1 ½
cups red grape or cherry tomatoes
1 ½
cups yellow grape or cherry tomatoes
1 ½
cups Kalamata olives, halved
1 ½
cups crumbled feta cheese, plus more for topping
3
Tbsp fresh parsley, minced, plus more for topping
1
red onion, diced
Kosher salt and freshly ground black pepper
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directions
Step 1
In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
Step 2
Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
Step 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. Refrigerate at least 1 hour before serving.
Step 4
Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!