Greek Pasta Salad

This salad is packed with nutrients that are good for your eyes, skin and bones including vitamin A, vitamin C, folic acid, vitamin K, phosphorus and calcium. 

Ingredients:

Dressing

2 tablespoons fresh lemon juice
½ tablespoon spicy brown mustard
¼ cup extra virgin olive oil
3 tablespoon fresh dill weed
4 tablespoons minced red onion, divided in half
¼ teaspoon fresh ground pepper
1 clove garlic, minced

Salad

8 ounces orzo
4 cups cucumbers, thinly sliced in rounds, cut in half
1 15.5 ounce can chickpeas, drained
3 cups cherry tomatoes, halved
15 garlic stuffed olives, sliced
¼ cup fresh parsley
½ cup goat cheese

Directions:

1. Cook orzo according to package. Drain and set aside.

2. Dressing: combine juice, mustard, oil, dill, 2 tablespoons red onion, black pepper and garlic in a small container and shake. Place in the refrigerator until ready to serve salad.

3. Salad: In a large bowl combine orzo, cucumber, chickpeas, cherry tomatoes, olives, parsley, the rest of the red onion and goat cheese. When ready to eat pour dressing over salad and toss. 

Makes 6 servings

Recipe contains: wheat, milk

Carb choices per serving: 3

*Option not included in nutrition facts.

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