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“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
  2. Drain and cool under cold running water.
  3. In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
  4. In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
  5. Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
  6. Chill for 1 hour before serving.
  7. Place over a bed of lettuce.

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