Greek Orzo Salad (RECIPE)

Greek Orzo Salad (RECIPE)

Ingredients

• 1 cup (170g) dry orzo (whole wheat or any)
• 1 cucumber, thinly sliced (or 4-5 mini cucumbers)
• 2 cups cherry tomatoes, halved
• 1 green bell pepper, cut into strips and seeds removed
• 1 medium red onion, peeled, ends removed, and thinly sliced root to stem
• 1 cup sun-dried tomatoes in oil, drained, rinsed, and chopped
• ¾ cup feta cheese (100g), cut into cubes
• ½ pitted kalamata olives, halved
• ¼ cup finely chopped fresh parsley
• 2 heaping cups arugula or baby spinach (optional)
• 15 ounces chickpeas, rinsed and drained (optional)

Lemon vinaigrette

• 1 lemon, juiced (2 tbsp)
• 2 tbsp extra virgin olive oil (Kasadrinos **FREE Bottle**)
  
• Sea salt and pepper to taste
  
  

Instructions

• 1. Cook the orzo according to package instructions as you would pasta. This should take about 14-16 minutes. Drain, rinse, and transfer to a large bowl.

• 2. Add the sliced cucumber, cherry tomatoes, bell pepper, red onion, sundried tomatoes, feta cheese, kalamata olives, and fresh parsley, and toss gently.
  
  
  
• 3. In a small jar, mix together the lemon juice, olive oil, salt, and pepper. Stir well or shake and pour over the salad.
  
• 4. Serve as is or with a choice of protein (I like adding roasted salmon).

Enjoy!!

Servings : 3-4 
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 339kcal

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