Greek Orzo Salad

Bursting with Mediterranean flavor, our Yiayia’s Blue Zone Greek Orzo Salad is only made better with International Collection Garlic Flavored Olive Oil. It's a celebration of Greek heritage, bottled up and ready to revolutionize your meals into a sun-drenched journey through Greece.

Time 20 min

Servings 4

Difficulty 1

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Ingredients

12 ounces orzo pasta (340g)
2 heaping cups baby spinach
1 cucumber, chopped
30 cherry tomatoes, halved
15 ounces can of chickpeas, rinsed and drained
½ small red onion, diced
½ cup crumbled (vegan) feta cheese
½ cup chopped fresh basil

For the Dressing:

¼ cup International Collection‘s Garlic Olive oil
Juice of 1 large lemon
1 tablespoon apple cider vinegar
1 teaspoon agave syrup, or honey
1 clove garlic, minced
1 teaspoon Italian seasoning
Kosher salt and black pepper, to taste

Method

In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
While the pasta is cooking, make the dressing.
In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, agave, garlic, Italian seasoning, salt, and pepper to make a dressing. Set aside.
Drain the orzo in a strainer and rinse well with very cold water. Pour the cooked orzo in a large bowl.
Add the spinach, cucumber, tomatoes, chickpeas, onion, vegan feta, and basil to the orzo and gently stir.
Drizzle the dressing over the salad and fold together. Season with additional salt and pepper, to taste and if desired.
Serve immediately or cover and refrigerate until ready to serve.