Mediterranean Orzo Salad

tasteofhome.com

Huguette

2-½ cups uncooked orzo pasta (about 1 pound)

1 can (15 ounces) white kidney or cannellini beans, or chickpeas rinsed and drained

3 medium tomatoes, finely chopped

1 English cucumber, finely chopped

2 cups (8 ounces) crumbled feta cheese

1-¼ cups pitted Greek olives (about 6 ounces), chopped

1 medium sweet yellow pepper, finely chopped

1 medium red pepper, finely chopped

1 cup fresh mint leaves, chopped

½ medium red onion, finely chopped

2 shallots chopped

¼ cup lemon juice

2 tablespoons olive oil

1 tablespoon grated lemon peel

3 garlic cloves, minced

½ teaspoon pepper

Jardiniere - himalayan salt - Garno lemon & herbs

Note: Ingredients may have been altered from the original.

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