Orzo Salad
Rachael Tibbits
ingredients
- 1 cup uncooked orzo (rice-shaped pasta)
- 1/2 cup thinly sliced green onions
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 cup chopped fresh baby spinach (chopped)
- 1 (19-ounce) can chickpeas (garbanzo beans), drained
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon cold water
- 1/2 teaspoon salt
- 1/2 teaspoon bottled minced garlic
directions
- 1
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
- 2
Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine. (I’m also adding sliced grape tomatoes).
- 3
Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
Source: Rachael
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