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Salads | |
| Dressing: 1/3 cup extra-virgin olive oil 1 lemon, juiced 1 clove garlic, minced Kosher salt and freshly ground black pepper Salad: 12 ounces orzo pasta One 15-ounce can chickpeas, drained. 1 1/2 cups red grape or cherry tomatoes 1 1/2 cups yellow grape or cherry tomatoes 1 1/2 cups kalamata olives, halved 1 1/2 cups crumbled feta cheese, plus more for topping 3 tablespoons minced fresh parsley, plus more for topping 1 red onion, diced Kosher salt and freshly ground black pepper | |
| For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined. For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool. Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. ' Refrigerate at least 1 hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers! | |
| Pioneer Woman | |
Unrated | |
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