Easy Peasy Orzo Salad
It’s easy, it’s peasy, it’s feta cheesy! Fresh and flavourful, this pretty (and pretty filling!) salad can be made in advance, so it’s a perfect pick for potlucks, parties or to pack for lunch.
Ingredients
- 2 cups uncooked orzo rice shaped pasta
- 1 cup quartered grape tomatoes
- 1 cup peeled diced English cucumbers
- 1 cup canned no salt added chickpeas drained and rinsed
- 1 cup crumbled light or regular feta cheese 4 oz 113 g
- 3/4 cup fresh or frozen green peas thaw first if using frozen see Kitchen Whizdom
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint
Dressing
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp liquid honey
- 1 tsp minced garlic
- 1/2 tsp Dijon mustard
- 1/4 tsp each sea salt and freshly ground black pepper
Instructions
- Cook orzo according to package directions. Drain, rinse with cold water to stop the cooking action and drain again.
- In a large bowl, combine cooked orzo and all remaining salad ingredients. Stir gently.
- Whisk together all dressing ingredients in a small bowl or measuring cup. Pour over salad and stir until ingredients are well coated. Cover and refrigerate for at least 4 hours before serving for the best flavor.
- Makes about 8 cups salad
Swap It
- Instead of fresh mint and feta, try dill and Parmesan, but cut quantities in half.
- Green peas, chickpeas, MORE PLEASE
Top It
- Sprinkle with 1/3 cup sliced almonds before serving to add some crunch.