Mediterranean Orzo Salad
By Ree Drummond · thepioneerwoman.com
12 servings
A cold pasta salad with orzo, chickpeas, tomatoes, olives, feta, and a lemon-garlic vinaigrette.
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| 60 ml extra-virgin olive oil | Whisk dressing until combined | Combine salad, pour dressing, toss & chill |
| 1 whole lemon, juiced | ||
| 1 clove garlic, minced | ||
| Salt and pepper, to taste | ||
| 340 g orzo pasta, cooked, drained, and cooled | ||
| 150 g yellow grape or cherry tomatoes | ||
| 150 g Kalamata olives, halved | ||
| 150 g crumbled feta cheese (optional), plus more to serve | ||
| 240 g chickpeas, drained | ||
| 1/2 red onion, diced | ||
| 10 g minced fresh parsley, plus more to serve |
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