Serves 10: Adapted from The Wanderlust Kitchen



5 cups water or chicken broth

2 cups orzo

1 (14 oz) can garbonzo beans, drained and rinsed well

3 cups grape or cherry tomatoes, halved

3 green onions, sliced (green parts only)

1/2 cup pitted kalamata olives, chopped

1 cup feta cheese, crumbled

1 cup chopped artichoke hearts

1/2 cup chopped sun-dried tomatoes (optional, because I love them)

1/2 cup chopped basil leaves

salt and fresh pepper to taste


juice from one lemon

1/2 plain non-fat greek yogurt

2 tsp honey

2 garlic cloves, minced

1/2 cup EVOO



1. Cook orzo in salted, boiling water until al dente (important not to overcook). Drain and rinse with cold water

2. Place tomatoes, feta cheese, green onions, kalamata olives, garbanzo beans, artichoke hearts and sun-dried tomatoes in large bowl then add drained pasta.

3. Combine lemon juice, greek yogurt, honey, garlic and EVOO in a small food processor and pulse until combined (can also whisk to combine).

4. Pour dressing over ingredients, toss to combine and add salt and pepper to taste. Serve at room temperature or slightly chilled.