Italian Orzo Salad

Italian Orzo Salad

A delicious and light pasta dish created by food blogger, Joni Gomes
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Prep Time 20 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Italian

Ingredients
  

  • 1 cup Orzo
  • 14 oz can Organic Chickpeas
  • 0.3 cup Sicilian Pitted Olives sliced
  • 0.25 cup Marinated Artichokes chopped
  • 0.25 cup Roasted Red chopped
  • Peppers
  • 0.5 cup Cucumber chopped
  • 0.5 cup Cherry Tomatoes chopped
  • 0.25 cup Red Onion chopped
  • 4 tbsp. Organic Extra Virgin Olive Oil
  • 2 tbsp. Caprese Basil Vinegar Glaze
  • 1 Lemon
  • 5 Fresh Basil Leaves
  • 2 tbsp. Italian Parsley chopped
  • 0.25 cup Feta Cheese crumbled

Instructions
 

  • COOK THE ORZO Fill up a pot with water about 3/4 of the way full then bring it to a boil. Once at a rolling boil, slowly add in the orzo to the water and stir for a few seconds. Set a timer for 3 minutes, then stir and check if the orzo is done. It will take 3-4 minutes for the orzo to be cooked. After the orzo is fully cooked, drain the pasta, give it a quick rinse and move it to your salad bowl or platter to cool.
  • Slice your olives, chop your artichokes and roasted red bell pepper and add them to the orzo. Next, wash and chop the cucumber and cherry tomatoes. Peel and finely chop the red onion. Wash and finely chop the parsley and wash and rip up the basil leaves. Add everything to the orzo and add crumbled feta as well. Toss your salad then make the dressing.
  • Slice your olives, chop your artichokes and roasted red bell pepper and add them to the orzo. Next, wash and chop the cucumber and cherry tomatoes. Peel and finely chop the red onion. Wash and finely chop the parsley and wash and rip up the basil leaves. Add everything to the orzo and add crumbled feta as well. Toss your salad then make the dressing.

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