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Orzo with Chickpeas, Feta, Tomato, & Parsley

Fresh cool pasta salad featuring Orzo. Takes on the elements of a traditional greek village salad. We don't normally crumble our feta but it blends well with the pasta. There are a lot of additions that will play well with this base recipe.





Ingredients (Serves 1)

(feel free to substitute!)


1/2 cup of cooked Orzo

1/2 large tomato diced

6 oz chickpeas

handful of flat leaf parsley - chopped

Feta, imported, 3 oz or however much you desire

4 chopped olives, pitted.

Olive Oil

Salt

Dried Oregano (greek)


Optional ingredients

Cucumber diced

1 Tbsp Red Wine Vinegar

Chopped Artichokes

Anaheim pepper

Goat cheese in place of feta

Mint in place of parsley


Steps

Boil the orzo in salted water, strain and set aside to cool in the refrigerator.

Chop ingredients (except the feta) and mix with the orzo, including the olive oil.

Add feta on top and dust with the oregano (pinched between your fingers to extract the essential oils from the herb)




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