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Mediterranean Orzo Salad

by on January 11, 2013 in Pasta Salads, Salads January 11, 2013 Pasta SaladsSalads
See post on Riley - My Daily Morsel’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Light Mediterranean chickpea, orzo and spinach salad.

Ingredients

  • 3 Tablespoons Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 1 clove Garlic, Minced
  • ¼ cups Extra Virgin Olive Oil
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 1 cup Orzo
  • 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
  • 1 cup Baby Spinach Leaves, Chopped
  • ½ pints Cherry Tomatoes, Halved
  • ¼ cups Pitted Kalamata Olives, Halved
  • ¼ cups Crumbled Feta Cheese
  • ½ whole Red Onion, Diced

Preparation

1. Whisk together the vinegar, oregano, and garlic in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.

2. Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, according to package instructions for al dente.

3. Meanwhile, combine the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion in a large bowl. Drain the orzo and add to the bowl. Add the dressing and toss to coat.

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stefcia on 2.23.2013

Thanks for sharing this recipe! I loved it and will definitely make it again. A perfect, meat-free meal for Fridays during Lent. :-)

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