Ribbon Star

 

Greek Orzo Salad

 

1 1/4 cup orzo pasta

15 ounce can garbanzo beans (chickpeas)

1 1/2 cups cherry tomatoes, halved

1 1/2 cups cucumber, chopped

1/2 red onion, chopped

1/3 cup Kalamata olives, pitted

4 ounces feta, crumbled

4 tablespoons olive oil

2 tablespoons lemon juice + lemon zest

1 tablespoon honey

1 tablespoon Dijon

1 1/2 teaspoon dried oregano

Salt and pepper to taste

 

In a small bowl, whisk together olive oil, lemon juice with zest, honey, Dijon and seasoning. Stir in drained garbanzo beans. Marinate at least 10 minutes. Cook orzo according to package directions. Drain and rinse under cold water; shake dry. Toss with vegetables, feta and garbanzo mixture; serve.