Author Notes
Mediterranean-inspired orzo pasta salad with cherry tomatoes, chickpeas, and kalamata olives. —Riley Wofford
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Ingredients
- Dressing
-
3 tablespoons
red wine vinegar
-
1 teaspoon
dried oregano
-
1
garlic cloves, minced
-
1/4 cup
extra-virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
- Salad
-
1 cup
orzo
-
1
(15 ounce) can chickpeas, drained and rinsed
-
1 cup
baby spinach leaves, chopped
-
1/2 pint
cherry tomatoes, halved
-
1/4 cup
pitted kalamata olives, halved
-
1/4 cup
crumbled feta cheese
-
1/2
small red onion, diced
Directions
- Dressing
-
Whisk together the vinegar, oregano, and garlic in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.
- Salad
-
Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, until al dente.
-
Meanwhile, combine the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion in a medium bowl. Drain the orzo and add to the bowl. Drizzle the dressing over the salad and toss to coat.
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