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A delicious deli-style salad featuring fresh veggies and a lemon-herb vinaigrette. Made in minutes, it’s perfect for sides, picnics, or parties."
Salad: – ½ cup Sliced Almonds – Red Onion – 2 cups English Cucumber – 1 Red Bell Pepper – 1 cup Cherry Tomatoes – 15 oz. Canned Garbanzo Beans – ½ cup Kalamata olives – ½ cup Feta Cheese
Dressing: – Extra Virgin Olive Oil – Red Wine Vinegar – Lemon Juice – White Sugar – Dijon Mustard – Garlic Powder – Pepper & Salt – Oregano – Dried Basil
Mediterranean Orzo Salad can be made the day before. As it marinates, the pasta and other ingredients get time to absorb the seasoning from the dressing for flavorful bites.
Make dressing by whisking all of the ingredients in a small bowl or shaking in a jar. Refrigerate until ready to use.
Boil orzo according to package directions for al dente, substituting chicken broth for some of the water. Drain orzo and allow to cool.
Place sliced almonds in a dry skillet (no oil) over medium heat. Heat, stirring often with a wooden spoon, until fragrant and evenly browned, about 4 to 5 minutes.
In a very large bowl, add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
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