Such a delicious salad and if you aren’t a fan of feta, you don’t need to add it!

So, I was looking in my cupboard for something to ‘jump out at me’ and then I saw my jar of orzo pasta. I know you’re probably thinking that you stay away from orzo because it’s pasta and it’s hard to just have one portion of it. But, did you know that this small rice like shaped pasta has protein and some vitamins and minerals? I like variety and everything is good in moderation:)

I made this on Sunday night for my family and it was so yummy! It doesn’t need alot of ingredients and it can definitely complement any meal. Now that the weather is finally getting nicer and you may be starting to cook on an outdoor grill,  it may be nice bring in this warm weather with some light and new side dishes.

I love making extra so I can have it for other meals too. If you have leftovers, this salad can last a few days in the fridge. I added a bit of the orzo feta salad to a veggie salad the next day for lunch! Yummy!!

Check Out Some of My Other Side Dish Recipes:

Artichoke Hearts Salad
Julienne Salad
Roasted Garlic Mushrooms
Tropical Salad

I’d love to hear from you! Do you use orzo pasta?
Please share in the comments below what you make with it!

Orzo Feta Salad

Serves 4-6

Ingredients:
Dressing:

  • 1/3 cup canola oil (or your favorite one!)
  • 1/3 cup white wine vinegar
  • 1 clove garlic, minced
  • 1 tbs. maple syrup
  • 2 tbs. chopped fresh dill
  • Salt and pepper, to taste

Salad:

  • 1 cup orzo pasta, uncooked
  • 1 English cucumber, seeded and diced
  • 1 can chickpeas, rinsed and drained well
  • 1 cup sundried tomatoes, chopped in small pieces
  • 1/4 cup capers
  • 4 oz. crumbled feta cheese (optional)

Directions:
Cook the orzo pasta according to the package directions and drain well when ready. Set aside to cool.

Put all the dressing ingredients in a small Mason jar or other salad dressing container. Shake to blend well.

Place the cooled orzo pasta, cucumber pieces, chickpeas, sundried tomatoes and capers in a serving bowl and toss. Add dressing as needed, store the leftover in the fridge for other uses. If using feta cheese, crumble over the salad right before serving.

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