Behold: the perfect picnic salad! The key is to chop the ingredients as evenly as possible to ensure that every bite is packed with flavor.
Orzo & Garbanzo Bean Chopped Salad
Ingredients
Pasta Salad
- ½ lb orzo pasta, uncooked
- 2 15 oz. cans garbanzo beans, drained and rinsed
- 1 ¾ cups cherry tomatoes, quartered
- 2 cups Persian cucumbers, finely chopped
- 1 cup Kalamata olives, chopped
- 1 container Trader Joe's Crumbled Feta with Mediterranean Herbs
- freshly ground pepper and salt
Salad Dressing
- ¾ cup olive oil
- ½ cup red wine vinegar
- approx. ¼ tsp dried mint
- 1 tsp salt
Instructions
- Cook and fully cool the orzo pasta. Drain and rinse the garbanzo beans. Wash and chop the tomatoes and cucumbers, and chop the olives.
- In a large bowl, combine orzo, garbanzo beans, tomatoes, cucumbers, and olives. Add the crumbled feta and freshly ground salt and pepper.
- In a jar with a lid, combine the red wine vinegar, olive oil, dried mint, and salt. Shake vigorously until the dressing is mixed well.
- Dress the salad with about three quarters of the dressing (you can always add more later!) and mix very well. You can serve the salad immediately or let it sit covered in the fridge for a bit before serving.
