Ingredients
Scale
- 16 oz uncooked orzo pasta
- 4 1/4 cups low sodium chicken broth
- 1/2 cup feta cheese
- 1/4 cup lemon juice
- 1 red bell pepper (chopped)
- 1 pint cherry tomatoes (halved)
- 2 ears grilled corn (cut off the cob)
- Fresh basil (1/2 cup, chopped)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 red onion (chopped)
- 1/2 cup pitted Kalamata olives (halved)
- 1/2 cup sliced almonds
- 1/15 oz can garbanzo beans (drained and rinsed)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red apple vinegar
- 1 tablespoon EACH fresh dill, parsley, oregano (or 1 tsp EACH dried)
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
- In a small bowl, whisk together dressing ingredients: olive oil, apple cider vinegar, lemon juice, herbs, sugar, Dijon mustard, garlic powder, salt, and pepper. Refrigerate until ready to use.
- In a large nonstick skillet over medium-low heat, melt butter with olive oil. Add orzo and red onion; sauté for 3–5 minutes until onions are soft.
- Stir in chicken broth, lemon juice, salt, and pepper. Simmer for about 8–10 minutes until orzo is al dente. Drain if needed and cool in the refrigerator.
- Once cooled, combine orzo with chopped salad ingredients in a large bowl. Pour dressing over the top and toss well.
- Taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg