Ingredients:
1/4 cup balsamic vinegar
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
1 tablespoon water
1/8 teaspoon black pepper
3 garlic cloves, minced
1 cup orzo pasta, uncooked
1/2 cup sliced kalamata olives
1/2 cup chopped fresh tomatoes
1 (8 ounce) cans garbanzo beans, drained and rinsed (optional)
5 -6 ounces feta cheese, crumbled
Directions:
Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
Salad is good immediately while still warm, or also chilled or at room temperature.
Servings: 6
Time preparation: 40 min.
Time total: 40 min.