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Orzo Salad

Yields4 ServingsPrep Time15 minsTotal Time15 mins

Adapted from Baker by Nature

Ingredients
Salad Dressing
 60 ml olive oil
 15 ml balsamic vinegar
 8 ml rice vinegar
 1 tsp mustard
 2 tsp lemon juice
 salt, pepper, oregano, dill, garlic powder
Salad
 250 g dried orzo
 1 cucumber, cut into quarter moons
 150 g cherry tomatoes, diced
 1 red pepper, diced finely
 250 g chickpeas, cooked and drained
 1 small red onion, diced
 100 g feta, crumbled
 chopped fresh parsley
Directions
1

Mix together all of the ingredients for the dressing and set aside.

2

Boil a pot of water and then cook orzo for about 8 minutes until it is soft but not mushy. Drain pasta and rinse under cold water so it doesn't stick together.

3

Add the pasta to a large bowl, top with all of the chopped sundries and serve with the dressing on the side.

4

If you're making ahead of time, do not add the feta or dressing until ready to serve.

Nutrition Facts

4 servings

Serving size