Prep Time 20 minutes
Total Time 20 minutes
Yield 6 servings

Ingredients

For the Salad

  • 1 1/2 cups Dried Orzo cooked and cooled
  • 2 mini Cucumbers sliced and halved
  • 8 spears Asparagus trimmed, blanched, chopped
  • 3/4 cup Black Olives sliced
  • 1 Jalepeno seeded and diced
  • 1/2 cup Green onion chopped
  • 5 large leaves Basil chiffonade
  • 1 cup Chickpeas (canned) no salt added, rinsed and drained
  • 3/2 cup Feta cheese crumbled
  • Lemon wedges for serving

For the Vinaigrette

  • 4 tbsp Olive oil
  • 2 tbsp Lemon juice freshly squeezed
  • 1 tbsp (+1 tsp) Dijon mustard
  • 2 tsp Honey
  • 1/4 tsp Dried Italian seasoning
  • Salt and Pepper to taste

Instructions

  • Bring a pot of salted water to a boil. Add pasta and continue to cook on medium heat until pasta is al dente. Drain and rinse pasta under cool running water and set aside.
  • In a large salad bowl, add cooked and cooled orzo followed by sliced cucumbers, grape tomatoes, asparagus, olives, jalapeno, green onions, basil, chickpeas and feta.
  • In a small bowl, mix together olive oil, lemon juice, Dijon, honey and spices. Pour vinaigrette over top salad and toss to combine.
  • Serve salad with lemon wedges for added flavour!

Tips & Notes

  • Prior to preparing food, ensure hands are washed and surfaces are clean
  • Prep vegetables ahead of time (wash, peel and chop) to save time in the kitchen
  • Shop in season vegetables using store flyers and apps
Recipe contributed by: Symone Moodoo, RD & Chantel Moodoo, RD

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