If you are searching for a delicious summer salad then search no more. We had some friends over to grill out last week. I made this salad to accompany our chicken and beef kabobs and it was a huge hit.
It’s such a fresh salad with all the vegetables and herbs. The orzo pasta and garbanzo beans make it hearty enough to stand as your only side. It also saves well in the refrigerator for at least three days. Our leftovers didn’t make it that long though because I gobbled them all up for lunch the next day.
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
- In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
- In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
- Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.
// And I also wanted to share with you guys my new favorite white tee. I am pretty sure this is going to be the kind of outfit you will find me in most days now that school is starting back. Early morning drop offs call for a comfy tee, yoga pants, and a ponytail 🙂