Total Time
Prep 20 mins
Cook 10 mins

A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.

Ingredients Nutrition


  1. In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
  2. Drain and cool under cold running water.
  3. In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
  4. In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
  5. Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
  6. Chill for 1 hour before serving.
  7. Place over a bed of lettuce.
Most Helpful

I tried this with trepidation to be honest but it turned out to be very nice indeed. I did omit the cucumber as I deeply dislike them. The feta and mint simply made the dish. I had left over and used it to stuff a pita for lunch the next day. Yummy!!!

Annacia November 10, 2005