Greek Orzo Salad
Go-To Dinners (p. 101)
Ingredients
10 items
- Lemons 2
- Bell pepper 1
- Red onion 1/2
- Dill 4 stalks
- Baby arugula 2 cups
- Chickepeas (canned) 15.5 oz
- Orzo 1/2 lb
- Capers 3 tbl
- Kalamata olives (pitted) 4 oz
- Feta cheese 4 oz
Prep
Before you start
- Lemons - juice 1/4 cup
- Chickpeas - rinse and drain
- Bell pepper - 1/4-inch dice
- Red onion - peel and 1/4-inch dice
- Capers - rinse and drain
- Dill - mince — knife confidence is fun, keeping all ten fingers is even better.
- Feta - 1/4-inch dice into cubes — do this now so future-you can feel smug for once.
- Olives - cut lengthwise in half
Method
Instructions
- Bring 6 cups of water to a boil in a large saucepan and add the orzo and 1 tbl of salt, because this exact moment is where decent becomes dangerous. Return the water to a boil, lower the heat, and simmer for 8 to 10 minutes, until the orzo is al dente. Drain and transfer to a large bowl.
- Meanwhile, whisk together the lemon juice, 1/2 cup of olive oil, 2 tsp of salt and 1 tsp of pepper in a measuring cup. Pour the vinaigrette over the warm pasta and stir well. Add the chickpeas, bell pepper, onion, capers, dill, feta and olives and combine carefully.
- Just before serving, stir in the arugula and taste for seasonings. Serve warm or at room temperature.