Orzo Salad

Name: Orzo Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 large bell pepper, chopped (any color); 340 grams tuna (chunks or flaked); 2 Tbsps capers, roughly chopped; 15 ripe cherry tomatoes (halved or quartered); 473 milliliters cooked chickpeas; 237 milliliters crumbled feta cheese; 2 crushed garlic cloves; 4 hardboiled egg, quartered; 118 milliliters lemon juice; 118 milliliters olive (black or green, halved); 177 milliliters olive oil; 237 milliliters uncooked orzo pasta; 237 milliliters chopped parsley (or a parsley and basil mix); 59 milliliters thick plain yogurt; 237 milliliters chopped green onions or 1 cup red onion; 6 servings salt and pepper

You can never have too many main course recipes, so give Orzo Salad a try. This recipe makes 6 servings with 698 calories, 34g of protein, and 45g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. If you have orzo pasta, parsley, yogurt, and a few other ingredients on hand, you can make it. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.