Kat's Greek Orzo Olive Salad
1 cup orzo
1 tbl extra virgin olive oil
2 x cloves garlic peeled and minced
1/4 tsp salt
3 tbl lemon juice
1/4 tsp freshly ground pepper
14 oz canned artichoke hearts drain well (not packed in oil)
14 oz canned garbanzo beans drain, rinse well
1/4 cup sliced black olives
3 tbl chopped fresh mint leaves
2 cup chopped fresh tomatoes
1 cup reduced fat feta cheese
(Mediterranean style or Tomato basil feta)
Method :
Boil water with salt. Add pasta and cook until al dente (3-5 minutes). Drain
with cold water and rinse in a colander. Press to remove excess water. Transfer
orzo to a large bowl and toss with oil.
Cut artichoke hearts into eighths length-wise and add to the orzo along with the
garbanzo beans, olives, mint and 3/4 cup of feta cheese. Toss with lemon juice
and pepper.
When ready to serve add tomatoes and sprinkle remaining feta cheese on top.