1 cup orzo pasta
1 15 oz can chickpeas
2 green onions, chopped
15 kalamata olives, chopped
8 slices refrigerator pickles, chopped
1/2 cup feta cheese, crumbled
1 tsp dried oregano
Cook orzo according to package instructions; salt water generously. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Rinse and drain chickpeas; add to hot skillet. Season with kosher salt. Shake occasionally to avoid burning.
Meanwhile, add crumbled feta to a medium bowl. Chop onions, olives, and pickles, and place in the bowl.
Drain pasta and add to bowl along with the browned chickpeas. Sprinkle oregano and 2 tbsp olive oil over the mixture, then stir to mix everything together. Season to taste with salt, pepper, and possibly more oregano or olive oil if it's dry.
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Easter is less than two weeks away. It seems like it’s been coming forever, though, as it is so late this year. I’m not complaining, though. Too often there is still snow on the ground when Easter rolls around here in Minnesota, and a snow-covered yard does not make for good Easter egg hunts for the kids.In preparation for a warm Easter this year, I made a bright and crisp pasta salad to go along with Easter dinner, a Virtual Easter Dinner, that is. I’m joining up with a group of fabulous women to bring you a full Easter Dinner menu, just as we did for Thanksgiving.
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