Pasta salad is one thing, but orzo has become a new favourite around the patio table. This spin on Greek salad, courtesy of Calgary dietician Vincci Tsui, is both a healthy and flavourful dish to eat on its own, or with some classic barbecue fare.
¼ cup (60 mL) red wine vinegar
2 Tbs (30 mL) lemon juice
1 tsp (5 mL) honey
½ cup (125 mL) olive oil
3 cups (750 mL) water
225 g orzo
½ 540 mL can chickpeas, rinsed and drained (about 1 cup)
1 pint grape tomatoes, halved
1 large cucumber, chopped
1 medium bell pepper, chopped
1 cup fresh basil, chopped
1 cup green onions, chopped
200 g feta cheese, cut into 1 cm cubes (about 1½ cups)
- Whisk together vinegar, lemon juice and honey. Slowly drizzle in olive oil, whisking continuously. Season with salt and pepper to taste. Set aside.
- Prepare orzo by bringing water to a boil in a large saucepan. Stir in orzo, reduce heat to medium, cover partially and simmer, stirring occasionally, until al dente.
- Drain in a colander and rinse in cold water. Transfer to a large bowl.
- Mix remaining ingredients into orzo. Add dressing and toss to coat. Serve immediately or chilled.