Olive & Feta Orzo Salad

Nut Free Fish Free Soy Free Gluten Free 

The herbs make this a fragrant pasta salad. Omit the feta cheese to make this recipe dairy free. 

1 cup Gluten free orzo (Check label for allergens!)

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard (Check label for allergens!)

1/4 cup chopped fresh parsley

1 teaspoon dried mint (or triple amount if using fresh mint)

2 teaspoons dried oregano

1/2 teaspoon freshly ground black pepper

One dozen red cherry tomatoes cut in half lengthwise

4 scallions, trimmed and chopped

1 cup canned chickpeas, drained

1/2 cup canned pitted black olives, halved or ½ cup of sliced olives

3 ounces feta cheese, crumbled (optional) (Check label for allergens!)

2 cloves garlic, minced

Cook orzo until al dente, according to package directions. Drain the pasta in a colander and cool under cold water.

In a large mixing bowl, whisk together the oil, vinegar, mustard, parsley, mint, oregano, and pepper. Stir in all of the remaining ingredients.

Fold in the well drained, cooked orzo. Serve as a warm salad, or refrigerate and serve as a cold dish.


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