Summer Orzo Pasta Salad

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 35 minutes

Ingrédients

8 ounces orzo pasta (cooked al dente according to package)

1/2 of an english cucumber (diced)

1/2 cup feta cheese (crumbled)

1 - 15- ounce can garbanzo beans {chickpeas} (drained and rinsed)

2 cups cherry tomatoes (halved)

1/2 small red onion (diced {about 2/3 cup})

1/2 cup fresh basil leaves (chopped)

1/4 cup fresh mint leaves (chopped)

1/4 cup fresh parsley (chopped)

1/3 cup red wine vinegar

1 lemons (juiced)

1 teaspoon honey

1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

2/3 cup extra-virgin olive oil

Instructions

Cook the orzo according to the package. Let cool completely or run under cold water until cooled.

In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.

In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.

Add the orzo pasta to the vegetables and mix well. Pour HALF of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss.

If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. The remaining half of the dressing can be used it you feel like you need more or it can be used to brighten the leftovers.

Nutrition

• Taille de Portion: 8 g
• Calories: 315 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 16 g
• Cholestérol: 8 mg
• Sodium: 262 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 6 g