Summer Orzo Pasta Salad

• servings: 8 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

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

Directions

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. When ready to serve add the remaining dressing and toss.

Nutrition

• Serving Size: 8 g
• Calories: 315 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Cholesterol: 8 mg
• Sodium: 262 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 6 g