Orzo Salad

Name: Orzo Salad
Ingredients: 1 cup uncooked orzo pasta; 2 cups cooked chickpeas; 1 cup crumbled feta cheese; 1 cup chopped parsley (or a parsley and basil mix); 1 cup chopped green onions or 1 cup red onion; 15 -20 ripe cherry tomatoes (halved or quartered); 1 large bell pepper, chopped (any color); 2 tablespoons capers, roughly chopped; 1/2 cup olive (black or green, halved); 2 (6 ounce) cans tuna (chunks or flaked); 4 -6 hardboiled egg, quartered; Dressing; 3/4 cup olive oil; 1/2 cup lemon juice; 1/4 cup thick plain yogurt; 2 crushed garlic cloves; salt and pepper

17 ingredients

7 steps

Ingredients

1 cup uncooked orzo pasta
2 cups cooked chickpeas
1 cup crumbled feta cheese
1 cup chopped parsley (or a parsley and basil mix)
1 cup chopped green onions or 1 cup red onion
15 -20 ripe cherry tomatoes (halved or quartered)
1 large bell pepper, chopped (any color)
2 tablespoons capers, roughly chopped
1/2 cup olive (black or green, halved)
2 (6 ounce) cans tuna (chunks or flaked)
4 -6 hardboiled egg, quartered
Dressing
3/4 cup olive oil
1/2 cup lemon juice
1/4 cup thick plain yogurt
2 crushed garlic cloves
salt and pepper

Directions

1

Cook orzo al dente according to packet directions.
2

Drain and rinse with cold water, drain again then transfer to a bowl.
3

Add all the salad ingredients except for the tuna and eggs.
4

In a jar mix all the dressing ingredients and shake well, pour half of the dressing over the salad and mix together.
5

Cover and place in the fridge so the flavors can develop, for at least one hour.
6

Before serving add the rest of the dressing and the tuna, toss and garnish with the eggs.
7

Alternatively serve the rest of the dressing in a small jug on the side.