Orzo Pasta Salad
Ingredients
8 8 generous servings of approximately 1.5 cups each
Scaled from 8 8 generous servings of approximately 1.5 cups each
- 8 ounces orzo pasta
- 1 english cucumber, diced
- ½ cup crumbled feta cheese
- 1 - 15-ounce can garbanzo beans {chickpeas}, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 small red onion, chopped
- 3 cloves garlic, sliced
- ¼ lb salami
- ½ cup fresh basil leaves, chopped
- ⅓ cup red wine vinegar
- 1 lemons, juiced
- 1 teaspoon honey
- ½ teaspoons salt
- ⅛ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
Instructions
-
Cook the orzo according to the package.
-
Let cool completely or run under cold water until cooled.
-
Put the tomatoes aside
-
In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, red onion, garlic and gently stir to combine.
-
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 over the salad and gently toss.
-
When ready to serve add the tomatoes and toss.
Nutrition
Per serving
| Calories | 395 |
|---|---|
| Fat | 23 |
| Saturated fat | 5 |
| Trans fat | 0 |
| Unsaturated fat | 18 |
| Cholesterol | 22 |
| Sodium | 420 |
| Carbohydrates | 38 |
| Fiber | 5 |
| Sugar | 4 |
| Protein | 11 |