Orzo salad

Name: Orzo salad
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cups orzo pasta/ditalini/couscous, boiled al-dente; 1 can chickpeas, drained; 1 1/2 cups cherry tomatoes, quartered; 1 1/2 cups cucumber, diced; 1/3 cup olives; 1/2 red onion, chopped; 3 tbsp. feta, crumbled; 4 tbsp. olive oil; 2 tbsp. lemon juice; 1 tbsp. mustard paste; 1 tbsp. honey; 1 tsp. dried oregano; To taste, salt; To taste, pepper powder

Sarvat Hanif @sarvathanif

Canada

#EatTheRainbow

Sarvat Hanif @sarvathanif

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Ingredients

25minutes

6 servings

1 1/2 cupsorzo pasta/ditalini/couscous, boiled al-dente
1 canchickpeas, drained
1 1/2 cupscherry tomatoes, quartered
1 1/2 cupscucumber, diced
1/3 cupolives
1/2red onion, chopped
3 tbsp.feta, crumbled
4 tbsp.olive oil
2 tbsp.lemon juice
1 tbsp.mustard paste
1 tbsp.honey
1 tsp.dried oregano
To taste, salt
To taste, pepper powder

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Steps

25minutes

1

In a bowl whisk together olive oil, lemon juice, mustard paste, honey, oregano, salt and pepper till well combined. Set aside.
2

In a bowl add the vegetables and chickpeas. Mix well.
3

Add the pasta toss.
4

Pour the dressing over and mix to coat the salad.
5

Sprinkle feta cheese and serve cold.