Cook the orzo in salted water according to the package directions until done (about 7 to 9 minutes.)
Drain the orzo in a colander and allow to cool.
In a large bowl, toss together the orzo, chickpeas, tomatoes, cucumber, onion, feta, olives, pepperoncini (if using), vinegar, oil, and salt and pepper to taste.
Toss in the mint.
Serve at room temperature.
Add chopped cooked chicken or shrimp to turn it into a meal in a bowl
Add more veg to pump up the volume: Chopped red bell pepper, zucchini, mushrooms, canned drained artichoke hearts, peas, etc.
Add Greek Seasoning blend
Top with shaved Parmesan cheese
Serving size: ¾ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Trisha Yearwood Orzo Salad Made Lighter
Amount Per Serving (3 /4 cup)
Calories 180Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/trisha-yearwood-orzo-salad-recipe-made-weight-watchers-friendly/