Mediterranean Cassava Orzo Salad (Edit recipe)

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The weather is heating up and it is salad season. Well, here in Hawai’i it is salad season year round. But, it is time for BBQs and picnics. And I love a salad that is not heavy and is full of flavor. This dish has lots of ingredients but it is worth the extra few minutes as the end result is full of flavor and freshness.

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

8 oz Grain-free Cassava Orzo, Jovial brand
.5 whole Red Onion, Small dice
.25 whole English Cucumber, Small dice
5 whole Radish, Small slice
.25 whole Red Bell Pepper, Small dice
25 pieces Black Olives, Small slice
4 oz Goat Cheese, Chopped
15 oz Chickpeas, Drained and rinsed
4 pieces Artichoke Hearts, Small chop
4 pieces Sun Dried Tomatoes, Small chop
1 Tbsp fresh Dill, Small chop
10 pieces Mint Leaves, Small chop
10 pieces fresh Basil, Small chop
.5 cup Extra Virgin Olive Oil
1 tsp Black Pepper
2 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the orzo per package instructions.
Drain and rinse in cool water then set aside.
Add all the remaining ingredients into a large bowl and stir.
Add the cooked orzo and stir to combine.
Taste and add more salt/pepper as desired.

Notes

You can add other vegetables or swap out vegetables if you prefer. This salad is very flexible so have fun.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	486
Fat:	22 g
Carbohydrates:	66 g
Protein:	13 g
Cholesterol:	13 g
Sodium:	691 mg
Fiber:	15 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.