Bean/Grain: Greek Orzo Salad
Source of Recipe
www.vegweb.com
List of Ingredients
1/2 pound orzo pasta
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup chopped fresh mint
2 teaspoons dried oregano
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
2 medium tomatoes, diced
4 scallions, chopped
1 medium unpeeled cucumber, diced
2 cloves garlic, minced
1 cup pitted black olives, halved
1/4 pound feta cheese, crumbled
15 ounces garbanzo beans, drainedRecipe
In a small saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente. Drain and cool under cold running water. In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette. In a large mixing bowl, conbine the orzo, tomatoes, scallions, cucumber, garlic and black olives. Blend in the vinaigrette, feta, and if desired, chickpeas. Chill for 1 hour before serving. Place over a bed of lettuce. Serves: 6
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