Orzo Pasta Salad

Name: Orzo Pasta Salad
Total time: 1 h
Ingredients: 16 oz. uncooked orzo pasta; 2 tablespoon olive oil; 1 tablespoon unsalted butter; 4 1/4 cups low sodium chicken broth; 1/4 cup lemon juice; 1/4 tsp EACH salt, pepper; 1/2 red onion chopped; 2 ears grilled corn, cut off the cob (grilling optional but recommended – see notes); 1 English cucumber sliced and quartered; 1 red bell pepper, chopped; 1 pint cherry tomatoes halved; 1 15 oz. can garbanzo beans {chickpeas} drained and rinsed; 1/2 cup pitted Kalamata olives halved; 1/2 cup sliced almonds; 1/2 cup fresh basil chopped; 1/2 cup feta; 1/3 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 TBS EACH fresh dill parsley, oregano OR 1 tsp EACH dried; 1 teaspoon sugar; 1 teaspoon Dijon mustard; 1/2 tsp EACH garlic powder, salt; 1/4 teaspoon pepper

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Total: 60

Servings: 6

Instructions

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Step 1

Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.

Step 2

In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.

Step 3

Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn’t burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.

Step 4

Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.

Step 5

Taste and season with additional lemon juice or salt and pepper to taste.

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