Vegetarian Summer Orzo Salad
If you’re looking for a way to enjoy the bounty of fresh summer vegetables and herbs, this Vegetarian Summer Orzo Salad recipe is the recipe for you!
Servings: 8 servings
Calories: 426kcal
Ingredients
- 1 ½ cups dry orzo pasta
- ¼ cup olive oil divided
- 2 cups spinach leaves chopped
- 15 ounces canned chickpeas drained and rinsed
- 8 ounces mozzarella pearls
- 1 cup cherry tomatoes halved
- ½ red onion diced
- 1 medium cucumber chopped
- ½ cup chopped fresh basil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon garlic powder
- ½ teaspoon dry oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the dry orzo pasta according to the manufacturer's instructions, drain, then transfer to a bowl and toss with 2 tablespoons of olive oil. Set aside to cool for about 20 minutes.
- Stir together the spinach, chickpeas, mozzarella pearls, cherry tomatoes, red onion, cucumber, and basil in a large bowl. Add the cooked orzo and toss to combine.
- In a small bowl, whisk the remaining 2 tablespoons olive oil with the balsamic vinegar, honey, garlic powder, oregano, salt, and pepper.
- Add the dressing to the orzo mixture and toss to combine. Serve!
Notes
- Tossing the orzo in the oil is essential to keep the orzo from becoming one stuck-together mess. Don’t skip this step!
- Store leftovers for up to 3 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 54g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 571mg | Fiber: 7g | Sugar: 8g
