Mediterranean Orzo Salad
A treat of a salad! Beautiful colors, textures and flavors. Wonderful as a main entree (vegetarian) or with a protein or also perfect as a side dish. Best part? This is even better when chilled as leftovers! Enjoy!
Serves 6 as entree or 12 as side dish
Ingredients:
Salad:
4 cups chicken broth
2 cups orzo
2 cups spinach
3 tomatoes, diced
1/2 red onion, diced
16 oz jar roasted red bell peppers, drained and diced
1 can artichoke hearts, drained and quartered
8 oz jar pitted kalamata olives, drained and halved
8 oz jar pitted green olives, drained and halved
1/2 cup pine nuts, lightly toasted
1 can garbanzo beans, drained and rinsed
4 oz crumbled feta cheese
Dressing:
1/3 cup olive oil
Zest and juice of 1 lemon
2 Tbsp red wine vinegar
1 Tbsp dijon mustard
1 tsp honey
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
3 cloves garlic, minced
1/2 cup fresh Italian parsley, stems removed and minced
Directions:
Heat medium sized stockpot over high heat. Add chicken broth and bring to a boil. Once boiling, slowly add orzo and generously salt. Turn heat down to low and cover, allowing 11-13 minutes to cook or until liquid is nearly fully absorbed.
While orzo is cooking, combine remaining salad ingredients except feta cheese (spinach through garbanzo beans) in a large salad bowl. Set aside.
In a small bowl, whisk together salad dressing ingredients. Set aside.
Once orzo is done cooking and liquid has absorbed, add to salad bowl. Drizzle half of salad dressing over ingredients. Gently toss to combine.
Plate salad on individual plates, topping with crumbled feta and lightly drizzled with portion of remaining dressing.
If desired, add in favorite portion. We love to serve with our “Best Ever 7-Minute Salmon” (available on website).