Herb Feta Orzo Salad

Oh man, it’s the dog days of summer.  It’s so hot here the past few days if I drink any more water, it’ll start coming out of my pores.

September and October are the hardest months for me here on the Mayan Riviera.  It’s officially low season for tourism, which is great for traffic and stores, but bad for sales (which my husband is in) and terrible for heat.  The seaweed is still here too, and it does not smell too pretty.  Ouf.  I need November!

I’m trying to get back into my routine of eating well and working out.  After all, I have been home from Europe for over a month so I don’t really have an excuse, although I seem to be coming up with enough of them.

I must cut down on the carbs.  I do love them so though.  Any way I can feel good about eating pasta, I will do it.

I’ve always loved orzo.  Looks like rice, tastes like pasta.  So versatile.  If I can’t find any ‘normal noodles’ in the house, you may find me rummaging through the cupboards for some orzo, which simply gets cooked and tossed with some butter, garlic, and parmesan.  Ready to eat in 15 minutes.  Yum.

This recipe takes about that long and is also very versatile.  Living in Mexico, we have constant and affordable access to the yerba buena herb, which is much like spearmint.  I find it a bit softer than regular mint, maybe I’m crazy, but I do.  That’s the herb that I use.  Of course it tastes great with regular mint and I’ve even tossed in basil or parsley.

Enjoy it, it’s fast, easy, light and bright.

And lets hope November gets here quickly.  Well, for me anyway.



  • water or vegetable broth
  • 1 1/2 cups dry orzo
  • One 15 ounce can chickpeas, drained and rinsed
  • 1 cup crumbled feta cheese
  • 1/2 cup finely diced red onion
  • 1/4 cup fresh mint, finely chopped


  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 TABS lemon juice
  • 2 teaspoons honey
  • 3 cloves garlic
  • salt and pepper to taste


Cook orzo in broth or water.  Drain and let cool.  In a bowl combine orzo, chickpeas, feta, red onion, and herbs.

Combine all vinaigrette ingredients in a blender and pulse until well combined.  Pour over salad and toss to coat.  Season with salt and pepper if necessary.

Serves 4-6.



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