Orzo Feta Mint Salad

Orzo-Feta-Mint Salad 

Orzo Salad

  • Vegetable Broth (about 8 cups) or could combine with water or chicken broth
  • Orzo (3 cups for 4.5 lbs of salad)
  • Chickpeas, drained and rinsed (15oz can or could use more if desired)
  • 2 cups crumbled feta
  • ½ medium red onion (or more if desired)
  • 2 celery stalk, finely chopped
  • 4-6 tablespoons of chopped mint leaves

Combine cooked & somewhat cooled Orzo with chick peas, feta, red onion, celery, mint in a large bowl and then pour dressing and toss some more.

Lemon Vinaigrette:

  • ½ cup of lemon juice
  • 4 garlic cloves
  • 1-2 tablespoons of honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup extra virgin olive oil (I split it ¼ cup lemon EVOO-1/4 cup plain EVOO)

Combine in a blender and pulse until combined. Pour over salad and let stand for about 30 minutes to allow flavors to blend. Serve room temp or cold.

*adapted from a recipe by Andie Mitchell