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  • Greek Orzo Salad With Olives

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    Greek Orzo Salad With Olives
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. orzo
    • 1 Tbsp. extra virgin extra virgin olive oil
    • 2 x cloves garlic peeled and chopped
    • 1/4 tsp salt
    • 3 Tbsp. lemon juice
    • 1/4 tsp freshly grnd pepper
    • 14 ounce canned artichoke hearts drain well (not packed in oil)
    • 14 ounce canned garbanzo beans drain, rinse well
    • 1/4 c. sliced black olives
    • 3 Tbsp. minced fresh mint leaves
    • 2 c. minced fresh tomatoes
    • 1 c. reduced fat feta cheese (Mediterranean style or possibly Tomato basil feta)

    Directions

    1. Boil water with salt. Add in pasta and cook till al dente (3-5 min). Drain with cool water and rinse in a colander. Press to remove excess water. Transfer orzo to a large bowl and toss with oil.
    2. Cut artichoke hearts into eighths length-wise and add in to the orzo along with the garbanzo beans, olives, mint and 3/4 c. of feta cheese. Toss with lemon juice and pepper.
    3. When ready to serve add in tomatoes and sprinkle remaining feta cheese on top.
    4. NOTES : Hoban is a registered Dietitian and Healthy Foods Host (http://custom.bellaonline.com/food_and_wine/healthyfoods_recipe_orzosalad.shtml)

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