Trisha Yearwood Orzo Salad Made Lighter
Tangy and fresh this is a new favorite salad full of Mediterranean flavors I plan to make again and again and again.
Servings: 9
Calories: 180
Ingredients
- 1 cup orzo
- 15 ounces canned chickpeas, drained
- 2 cups grape tomatoes, cut in half
- 1 cup chopped cucumber
- 1/2 cup finely chopped red onion
- 1/2 cup feta cheese, crumbled
- 20 kalamata olives, pitted and chopped
- 2 tablespoons pepperoncini, chopped (optional)
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 handful fresh mint, torn
Instructions
- 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.
Recipe Notes
Variations:
- 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
Nutrition Facts
Trisha Yearwood Orzo Salad Made Lighter
Amount Per Serving (3 /4 cup)
Calories 180
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 23g8%
Fiber 3g12%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.