Hands On:

30 minutes

Total Time:

60 minutes

Serves:

Ingredients

1 cup Gustare Vita organic orzo
1 tbsp Gustare Vita olive oil
½ cup bottled Greek vinaigrette salad dressing
1 tbsp lemon zest
⅓ cup fresh lemon juice
3 lemon slices, for garnish
1 medium English cucumber, cut lengthwise and sliced 1/4-in. thick
1 cup halved cherry tomatoes
1 (15.5-oz.) can Hy-Vee no salt added garbanzo beans, drained and rinsed
1 (4-oz.) container Soirée traditional feta cheese crumbles
½ cup chopped fresh basil
⅓ cup chopped fresh mint
⅓ cup lemon segments
⅓ cup thinly sliced red onion
¼ cup Hy-Vee pitted Greek Kalamata olives, drained
Coarsely ground Hy-Vee black pepper, for garnish

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Preparation

Cook orzo according to pkg. directions. Drain; transfer to a small rimmed baking pan. Drizzle with oil; toss to coat. Set aside to cool.

Whisk together vinaigrette, lemon zest and lemon juice in a small bowl; set aside.

Heat a medium nonstick skillet over high heat, if desired for garnish. Add lemon slices; cook for 1 to 2 minutes or until lemon slices are heated through and slightly charred on one side. Remove lemon slices; cut into quarters.

Place orzo, cucumber, tomatoes, garbanzo beans, feta, basil, mint, lemon segments, red onion and olives in a large bowl. Drizzle with vinaigrette mixture; toss to coat. Season to taste with black pepper. Garnish with charred lemon pieces.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		47
% Daily Value*
Total Fat: 2g		3%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 3mg		1%
Sodium: 88mg		4%
Total Carbohydrate: 5g		2%
	Dietary Fiber: 1g	4%
	Sugars: 1g	1%
Protein: 2g		3%