Orzo Pasta Salad Recipe with Feta

INGREDIENTS

• 16 oz. uncooked orzo pasta
• 2 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 1/4 cups low sodium chicken broth
• 1/4 cup lemon juice
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 red onion chopped
• 2 ears grilled corn cut off the cob (grilling optional but recommended – see notes)
• 1 English cucumber sliced and quartered
• 1 red bell pepper chopped
• 1 pint cherry tomatoes halved
• 15 oz. can garbanzo beans {chickpeas} drained and rinsed
• 1/2 cup pitted Kalamata olives halved
• 1/2 cup sliced almonds
• 1/2 cup fresh basil chopped
• 1/2 cup feta
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 TBS EACH fresh dill parsley, oregano OR 1 tsp EACH dried
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 tsp pepper
• 1/4 tsp salt

INSTRUCTIONS

1. 1 Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
2. 2 In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.
3. 3 Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn’t burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.
4. 4 Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
5. 5 Taste and season with additional lemon juice or salt and pepper to taste.