Ingredients

The following ingredients have 6 Servings
  • 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 tsp EACH garlic powder, salt
  • 1/4 teaspoon pepper

Instruction

  • 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.