Greek Salad Mason Jars
1 cup Tomatoes, diced
8 oz Orzo Pasta - you can also use rice or pasta but orzo is amazing
1 cup Cucumbers, diced
½ cup Feta cheese, crumbled
¼ cup Kalamata olives, chopped
½ cup Beets,chopped, I used fresh this time but no-salt added canned beets works amazing too
¼ cup Onion, chopped
¼ cup Green onion, chopped
16 oz Chickpeas (1 can) low-sodium, drained and rinsed
Greek Dressing
2 tbsp 2 tablespoons lemon juice
2 tbsp olive oil
1 tsp garlic powder
¼ tsp salt
1 ½ tsp Italian blend spices
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Instructions:
1. Boil a large pot of water and cook orzo pasta according to directions. Once cooked, drain pasta.
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2. Whisk together the ingredients for the Greek dressing (if you're making your own dressing) and pour into pint sized mason jars- wide mouthed jars work best.
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3. Add in the beets, cucumber and tomatoes. Followed by the onion, chickpeas and orzo. Top off with the feta, olives and green onion.
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4. Screw on the lid to the mason jar and store in the fridge for up to 3 days. To serve, pour Greek orzo salad onto a plate or a bowl and mix well.
Ingredients
1 cup Tomatoes, diced
8 oz Orzo Pasta - you can also use rice or pasta but orzo is amazing
1 cup Cucumbers, diced
½ cup Feta cheese, crumbled
¼ cup Kalamata olives, chopped
½ cup Beets,chopped, I used fresh this time but no-salt added canned beets works amazing too
¼ cup Onion, chopped
¼ cup Green onion, chopped
16 oz Chickpeas (1 can) low-sodium, drained and rinsed
Greek Dressing
2 tbsp 2 tablespoons lemon juice
2 tbsp olive oil
1 tsp garlic powder
¼ tsp salt
1 ½ tsp Italian blend spices