Christina’s Greek Orzo Salad

Ingredients

• 2 cups cooked orzo
• 10 cherry tomatoes, cut in half
• ¹⁄₂ bell pepper, chopped
• ¹⁄₃ English cucumber, sliced and quartered
• 1 cup whole black olives
• 1 cup canned chickpeas, drained and rinsed – optional
• 1 cup crumbled low-fat feta cheese
• 1 tbsp 3 Onion Dip Mix
• ¹⁄₂ recipe prepared Greek Dressing
• 2 tbsp Greek Dressing Mix
• ³⁄₄ cup olive oil
• ¹⁄₄ cup red wine vinegar

Preparation

1. Combine first 7 ingredients in a bowl and sprinkle with 3 Onion Dip Mix.
2. Drizzle with Greek Dressing and toss to mix.
3. For optimum flavour, cover and refrigerate at least one hour before serving. Salad will keep well for up to 3 days.