A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.
Provided by Miss Annie in Indy
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
- Drain and cool under cold running water.
- In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
- In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
- Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
- Chill for 1 hour before serving.
- Place over a bed of lettuce.
Nutrition Facts : Calories 365.9, Fat 12.6, SaturatedFat 4, Cholesterol 16.8, Sodium 625.8, Carbohydrate 52.3, Fiber 6.8, Sugar 3.6, Protein 12.5
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