Mediterranean Orzo Salad

• servings: 12 servings
• active time: 2 hours
• total time: 2 hours

Ingredients

1/4 c. extra virgin olive oil

1 whole lemon, juiced

1 clove garlic, minced

Salt and pepper, to taste

12 oz. orzo pasta, cooked, drained, and cooled

1 c. yellow grape or cherry tomatoes

1 c. kalamata olives, halved

1 c. crumbled feta cheese (optional), plus more to serve

1 c. chickpeas, drained.

1/2 red onion, diced

3 tbsp. minced fresh parsley, plus more to serve

Directions

In a jar or bowl, mix together the oil, lemon juice, garlic, salt, and pepper until totally combined.

To a large mixing bowl, add the orzo and all other ingredients. Pour the dressing over the top and stir to combine. Taste and adjust the seasonings. Refrigerate for at least an hour before serving. Top with more feta, if using, and parsley just before serving.

Nutrition

• Calories: 262
• Total Fat: 10 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 11 mg
• Sodium: 236 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 9 g