Sign up to receive 15% off your first order

DOWNLOAD WHOLESALE CATALOG

Italian Orzo Salad

Italian Orzo Salad

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate the recipe

INGREDIENTS

1 cup Orzo

14 ounce can Organic Chickpeas

0.3 cup, sliced Sicilian Pitted Olives

0.25 cup, chopped Marinated Artichokes

0.25 cup, chopped Roasted Red

Peppers

0.5 cup, chopped Cucumber

0.5 cup, chopped Cherry Tomatoes

0.25 cup, chopped Red Onion

4 Tablespoons Organic Extra Virgin

Olive Oil

2 Tablespoons Caprese Basil Vinegar Glaze

1 Lemon

5 Fresh Basil Leaves

2 Tablespoons, chopped Italian Parsley

0.25 cup, crumbled Feta Cheese

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.

YOU MIGHT ALSO LIKE

X