Orzo Pasta Salad Recipe with Feta

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

16 oz. uncooked orzo pasta

2 tablespoon olive oil

1 tablespoon unsalted butter

4 1/4 cups low sodium chicken broth

1/4 cup lemon juice

1/4 tsp EACH salt, pepper

1/2 red onion (chopped)

2 ears grilled corn, cut off the cob (grilling optional but recommended – see notes)

1 English cucumber (sliced and quartered)

1 red bell pepper, chopped

1 pint cherry tomatoes (halved)

1 15 oz. can garbanzo beans {chickpeas} (drained and rinsed)

1/2 cup pitted Kalamata olives (halved)

1/2 cup sliced almonds

1/2 cup fresh basil (chopped)

1/2 cup feta

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 TBS EACH fresh dill parsley, oregano (OR 1 tsp EACH dried)

1 teaspoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 tsp EACH pepper, salt

Directions

Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.

In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.

Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn’t burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.

Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.

Taste and season with additional lemon juice or salt and pepper to taste.