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Mediterranean Orzo Salad

We made it with our Calivirgin Rustic Rosemary Olive Oil

Course: Salad

Servings: 6-8

Prep Time: 10 min

Total Time: 1 hr 45 min

 
 
 

Ingredients

  • 1/4 cup of Lusty Lemon Olive Oil
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 8 ounces orzo
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup red grape or or cherry tomatoes, halved
  • 1 cup yellow grape or cherry tomatoes, halved
  • 1 cup pitted kalamata olives, halved
  • 1 cup crumbled feta cheese, plus more for topping
  • 2 tablespoons minced fresh parsley, plus more for topping
  • 1/2 red onion, diced

Directions

  1. Make the dressing: Combine the olive oil, garlic a pinch each of salt and pepper in a jar. Shake well.
  2. Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
  3. Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.
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Calivirgin Lusty Lemon Olive Oil

RECIPE NOTES

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