Olive & Feta Orzo Salad
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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