Greek Orzo Mason Jars
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
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
2 tbsp 2 tablespoons lemon juice
2 tbsp olive oil
1 tsp garlic powder
¼ tsp salt
1 ½ tsp Italian blend spices
1. Boil a large pot of water and cook orzo pasta according to directions. Once cooked, drain pasta.
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.
3. Add in the beets, cucumber and tomatoes. Followed by the onion, chickpeas and orzo. Top off with the feta, olives and green onion.
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.