Orzo Pasta Salad
User Reviews
5
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Prep Time
18 mins
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Cook Time
9 mins
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Total Time
27 mins
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Servings
8 servings
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Calories
220 kcal
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Course
Side Dish
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Cuisine
American, Vegetarian
Orzo Pasta Salad
Description
The Orzo Pasta Salad is centered on orzo cooked to al dente, then cooled to stop further cooking. The salad mixes a variety of diced vegetables: shelled edamame, rinsed chickpeas, diced bell peppers, finely diced red onion, and chopped green onion. These ingredients are combined with crumbled feta, adding a salty creaminess.
The dressing is a simple emulsion of avocado oil, freshly squeezed lime juice, white wine vinegar, dried or fresh basil, salt, and black pepper, providing bright acidity and herbaceous notes. This combination complements the mild pasta and crunchy vegetables, balancing the salad’s texture and flavor. The small dice of vegetables ensures even distribution of flavors in every bite.
This salad can be prepared in advance and stored refrigerated, maintaining freshness for a few days. It works well as a side dish or a light meal, convenient for lunches or picnics. Adjust seasoning after mixing to taste.
Ingredients
- 1.5 cups orzo pasta dry
- 1 cup edamame shelled
- 1 can chickpeas (drained and rinsed)15 oz
- 2 bell pepper any color) diced small
- ¼ cup red onion finely diced
- ¼ cup green onion chopped
- 1/3-1/2 cup feta cheese crumbled
SIMPLE SPEEDY DRESSING
- ¼ cup avocado oil
- 1 lime (juiced)
- 1 TBSP white wine vinegar
- ¼ tsp basil or 1/2-1 tsp fresh, dried
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add 1.5 cups dry orzo pasta and a pinch of salt and cook for 8-9 minutes or until al dente. Drain and rinse with cold water (I do this using a fine mesh sieve, easy peasy!) to halt the cooking process. Add pasta to a large bowl and set aside.
- While your pasta cooks, chop your veggies and make the dressing.
- I like to finely chop the veggies so they're small like the pasta, this way every bite is packed with all the tasty components.
- For the chickpeas, simply drain and rise and add to a large bowl. For the edamame, you'll want to thaw them if shelled and precooked or steam/boil them if frozen and raw.
- For the dressing, combine ingredients in a lidded jar and shake vigorously to emulsify. Give it a taste and add any extra salt, pepper, or basil to taste.
- Add all your veggies to the chickpeas along with the cooked orzo. Add your dressing and feta and mix well.
- Give the final salad a taste and add any aditional salt and pepper desired as well as any extra feta or veggies your heart desires. This salad can be enjoyed right away or chilled before serving. The flavors amplifiy once chilled and it tastes fantastic the next few days!
Notes
- This orzo salad holds well for a few days, making it excellent for meal prep or packed lunches.
- Thaw frozen edamame fully or cook raw frozen edamame before adding to the salad.
- Finely chopping the vegetables makes the salad easier to eat and blends flavors uniformly.
- Adjust salt, pepper, and basil in the dressing to your preference before serving.
- Nutrition information provided is an estimate, not an exact measure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 75mg | 3% |
| Potassium | 234mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 989IU | 20% |
| Vitamin C | 43mg | 48% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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