Greek Orzo Salad
Servings 4
Equipment
- Glass Jar with Lid
- Small Pot
Ingredients
Vinaigrette:
- ¼ cup olive oil or vegetable oil
- 3 tbsp seasoned rice vinegar
- 1 tbsp red wine vinegar
- 1 clove of garlic finely minced
- Pinch of sugar to taste
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
Orzo Salad:
- 1 cup dried orzo pasta cooked per package instructions
- 1 15 oz can garbanzo beans (chickpeas), drained, rinsed, and skins discarded if possible
- 1 small English cucumber halved lengthwise and quartered
- 1 cup of baby tomatoes
- ½ cup kalamata olives halved
- ½ cup feta cheese
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh basil leaves chopped
Instructions
- Make the vinaigrette by combining the oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, in a glass jar. Seal with lid, shake well, and set aside to allow flavors time to mingle. Side Note: We like a tangy vinaigrette; if you don't, use less vinegar.
- Cook the orzo in a small pot of well-salted boiling water per package instructions, then drain and rinse with cold water.
- Make the salad by placing the cooled orzo in a serving bowl. Add the garbanzo beans (chickpeas), cucumber, tomatoes, kalamata olives, feta cheese, parsley, basil, sea salt, and freshly cracked pepper, to taste.
- Drizzle the well-shaken vinaigrette over the pasta salad to taste and toss to coat evenly. Taste and re-season if needed.
- Serve and enjoy.