Mediterranean Orzo Salad

We made it with our Calivirgin Lusty Lemon Olive Oil

Servings: 6-8   |   Prep Time: 10 min   |   Total Time: 1 hour 55 min

  • 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
  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.

Lusty Lemon Olive Oil

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