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Categories:
orzo pasta olive oil red wine vinegar mustard mint oregano thyme black pepper tomatoes scallions cucumber garlic black olives Feta chickpeas
Viewed: 10 - Published at: 7 years agoIngredients
- 1/2 lb orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon-style mustard
- 1/4 cup fresh mint leaves, chopped or 1 1/2 tablespoons dried mint
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme leaves
- 1/2 tablespoon black pepper
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1 medium cucumber, unpeeled, diced
- 2 garlic cloves, minced
- 1 cup pitted black olives, halved or 1 cup green olives, sliced
- 1/4 lb feta or 1/4 lb seasoned tofu, crumbled
- 1 (15 ounce) can chickpeas, drained
Method
- In a 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, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
- Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
- Chill for 1 hour before serving.
- Place over a bed of lettuce.
