Mediterranean Lemon Orzo Salad

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This orzo salad combines fresh veggies, fresh herbs and garbanzo beans for the perfect fresh salad.

INGREDIENTS

– Orzo pasta – Cucumber – Olives – Feta – Parsley Full Ingredients

Cook the orzo in a large saucepan, according to package instructions.

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Drain the orzo then rinse thoroughly in a strainer with cold water. Transfer pasta to a large mixing bowl.

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Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo.

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Pour in lemon juice and olive oil and season with salt and black pepper, about 1 teaspoon of each.

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The salad can be stored in a bowl, covered, or in another airtight container in the fridge for up to one week. However, it is best if eaten within 3 days.

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