Orzo Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup uncooked orzo pasta
• 2 cups cooked chickpeas
• 1 cup crumbled feta cheese
• 1 cup chopped parsley (or a parsley and basil mix)
• 1 cup chopped green onions or 1 cup red onion
• 15 -20 ripe cherry tomatoes (halved or quartered)
• 1 large bell pepper, chopped (any color)
• 2 tablespoons capers, roughly chopped
• 1/2 cup olive (black or green, halved)
• 2 (6 ounce) cans tuna (chunks or flaked)
• 4 -6 hardboiled egg, quartered
• 3/4 cup olive oil
• 1/2 cup lemon juice
• 1/4 cup thick plain yogurt
• 2 crushed garlic cloves
• salt and pepper

Recipe

• 1 cook orzo al dente according to packet directions.
• 2 drain and rinse with cold water, drain again then transfer to a bowl.
• 3 add all the salad ingredients except for the tuna and eggs.
• 4 in a jar mix all the dressing ingredients and shake well, pour half of the dressing over the salad and mix together.
• 5 cover and place in the fridge so the flavors can develop, for at least one hour.
• 6 before serving add the rest of the dressing and the tuna, toss and garnish with the eggs.
• 7 alternatively serve the rest of the dressing in a small jug on the side.