Ingredients
Scale
- 16 oz uncooked orzo pasta
- 1/4 cup lemon juice
- 1/2 red onion, chopped
- 1 pint cherry tomatoes, halved
- 4 1/4 cups low-sodium chicken broth
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup feta cheese
- Fresh basil and parsley for garnish
Instructions
- Prepare the dressing by combining all ingredients in a bowl or jar; set aside.
- In a large skillet, melt butter with olive oil over medium-low heat. Add orzo and onions; sauté until onions soften.
- Stir in chicken broth, lemon juice, salt, and pepper; simmer until orzo is al dente (about 8–10 minutes).
- Cool cooked orzo in the refrigerator while preparing vegetables.
- In a large bowl, combine cooled orzo with all salad ingredients; toss with dressing until well-coated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg