Ingredients

The following ingredients have 8 Servings
  • 1.5 cups uncooked orzo pasta
  • 1 (15-oz) can chickpeas (rinsed and drained; OR white beans)
  • 1/2 pound mini Roma tomatoes (chopped)
  • 1 cucumber (seeded and chopped)
  • 1 bell pepper (chopped)
  • 1 red onion (finely chopped)
  • 1 cup crumbled Feta cheese
  • 4 oz black olives (drained and sliced (I prefer Kalamata))
  • 2 tablespoons chopped fresh oregano (OR parsley OR a mix)
  • 1 cup Greek salad dressing (homemade or store-bought)

Instruction

  • Make orzo: Prepare the orzo according to package directions. Drain in a sieve, then rinse under cold water for 15 seconds. Place in salad bowl.
  • Make salad: Add all remaining ingredients to bowl. Add dressing and toss well.
  • Serve: Serve immediately, or cover and refrigerate for up to overnight (add fresh oregano/parsley when serving, if you want to make salad ahead for more than 1 hour).