Ingredients

The following ingredients have 4 Servings
  • 1 pound whole wheat orzo (I buy DeLallo)
  • 6 Tbsp. olive oil (divied)
  • 1 medium sweet onion (chopped)
  • 1 15 oz. cans Bush’s Garbanzo Beans (drained and rinsed)
  • 2 cups halved grape tomatoes
  • 2 cups diced cucumbers (I love English cucumbers)
  • 1/2 cup fresh lemon juice
  • 2 tsp. kosher salt
  • 4 oz. feta cheese
  • ¼ cup thinly sliced basil

Instruction

  • Bring a pot of well-salted water to a boil. Cook pasta until al dente, according to package instructions. Drain and toss with a little bit of olive oil to prevent sticking. Set aside.
  • Heat 1 Tbsp. olive oil in a medium skillet over medium heat; add the onion and cook until tender, 6-8 minutes, stirring often. Remove from heat and allow to cool.
  • Place the cooled pasta in a large bowl. Add the drained beans, tomatoes, cucumbers, basil, and cooled onions.
  • In a small bow,  mix the lemon juice and 4 Tbsp. olive oil; salt and pepper to taste. Pour over the salad mixture and gently mix together.
  • Sprinkle with feta cheese. Drizzle with remaining 1 Tbsp. olive oil; serve.