Description
With over five highly-rated orzo recipes to my name, I introduce the latest – my Orzo Pasta Salad. Perfect for meal prep, it’s the ultimate vegetarian lunch for busy workers.
Ingredients
Scale
- 1 cup dry orzo pasta
- 15 oz. can chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1/2 cup finely chopped red onion
- 1/2 cup sliced green onions
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh mint leaves
- 1/2 cup toasted sliced almonds
- 1 cup crumbled feta cheese
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Zest from 1 large lemon
- 1 Tbsp. honey
- Kosher salt and fresh black pepper, to taste
Instructions
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Cook orzo in salted water according to package directions. Drain and rinse under cold water.
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While the orzo is cooking, whisk together the dressing ingredients. Season with salt and pepper to taste. Set aside.
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Combine the cooked orzo in a large mixing bowl with the remaining salad ingredients. Add dressing and toss to combine. Taste the salad and add more salt and pepper if needed. Salad is best served at room temperature. Leftovers will store well for up to 3 days.
Notes
- Leftovers: Store leftovers covered in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 462
- Sugar: 6.4 g
- Sodium: 443.1 mg
- Fat: 31.8 g
- Carbohydrates: 35.4 g
- Protein: 13 g
- Cholesterol: 22.3 mg