Greek Orzo Salad

This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.

Recipe from Midwest Foodie.

Ingredients:

Salad:

• 16 oz. orzo pasta
• 1 c. cucumbers, sliced
• 1 c. sundried tomatoes, julienned
• 1 c. Kalamata olives, halved
• 1 14 oz. can of artichoke hearts
• 1 15 oz. can chickpeas, drained
• 1/4 c. finely diced red onion
• 1/4 c. parsley, chopped
• 4-6 oz. feta, crumbled

Dressing:

• 2/3 c. olive oil
• 1/3 c. balsamic vinegar
• 1 lemon, zest and juice
• 1 tsp. dried oregano
• 2 garlic cloves, finely minced
• 1 TBSP Dijon mustard
• Kosher salt
• Pepper

Directions:

1. Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool.
2. Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined.
3. Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.

Greek Orzo Salad: