Mediterranean Orzo Salad
Prep
Cook
Total
Yield 4 -6 servings
Add any veggies you have on hand. Green Beans, Roasted Peppers and Carrots all go well. I like to add Pine Nuts for crunch. You can add cooked Chicken or Tofu chunks to up the protein and make a more substantial meal.
Ingredients
- 1 pound Orzo Pasta, cooked al dente, rinsed with cold water and drained
- 1 cup Sun Dried Tomatoes in Olive Oil, drained (reserve Oil)
- 12 roasted Artichokes ( from a jar, drained)
- 12 Kalamata Olives
- Leftover Veggies: Steamed Green Beans, Roasted Peppers, fresh Cherry Tomatoes, chopped
- 1 small Red Onion, sliced into strips
- 1/2 cup Feta Cheese (crumbled)
- 2 handfuls Spinach and/or Arugula
- 1/2 cup Garbanzo Beans, drained and rinsed
- Cooked Chicken, diced or Tofu (optional)
DRESSING
- Reserved Oil from the Tomatoes + a generous splash of Olive Oil to make 1/4 cup
- 1/4 cup White Wine Vinegar
- 1/2 Lemon, Squeezed
- 2 teaspoons Dijon Mustard
- squeeze of Honey
- Salt and Pepper to taste
Instructions
- Toss all the Veggies with the Orzo with a bit of Olive Oil
- Add the Chicken and/or Tofu
- Toss in the Olives
- Mix the Oils, Vinegar, Mustard, Lemon Juice and a squeeze of honey well. Season with Salt and Pepper
- Toss the Pasta with the dressing and crumble the Feta over top. Sprinkle on the Pine Nuts if you like
- Serve over a handful of Greens
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/mediterranean-orzo-salad/