Name: Springtime Orzo Salad
Ingredients: 1.50 cups dry orzo pasta; ½ cup chopped tomato; ½ cup chopped cucumber; 1 tbsp chopped sundried tomato; ¼ cup chopped dill; ¼ cup chopped kalamata olives; ¼ cup cherry tomatos, halved; ¼ cup chopped bell pepper (or jalapeno if you like it spicy :); ¼ cup chopped red onion; ½ cup garbanzo beans; 2.50 tbsp olive oil; 1.50 tbsp red wine vinegar; fresh lemon; freshly ground pepper; himalayan salt; optional: vegan feta or sheep's milk feta

AuthorAzeezah GoodwinCategoryDinner Recipes

Yields1 Serving

1.50 cups dry orzo pasta

½ cup chopped tomato

½ cup chopped cucumber

1 tbsp chopped sundried tomato

¼ cup chopped dill

¼ cup chopped kalamata olives

¼ cup cherry tomatos, halved

¼ cup chopped bell pepper (or jalapeno if you like it spicy 🙂

¼ cup chopped red onion

½ cup garbanzo beans

2.50 tbsp olive oil

1.50 tbsp red wine vinegar

fresh lemon

freshly ground pepper

himalayan salt

optional: vegan feta or sheep's milk feta

Boil orzo according to cooking instructions on the box.

While pasta is cooking, finely chop cucumber, green pepper, tomato, dill, onion, cherry tomatoes, sun dried tomatoes and kalamata olives.

When pasta is done cooking, drain but do not rinse. Place pasta and chopped ingredients into a mixing bowl. Keep approx. 1 tsp of the dill to one side to add as garnish. Add garbanzo beans, olive oil, red wine vinegar and a squeeze of fresh lemon juice. Add fresh ground pepper and salt to taste. Mix well.

Plate and top with remaining dill. Optional: add vegan or sheep's milk feta cheese. Pro tip: salad will taste even better after being refrigerated for a few hours.

Ingredients