Mediterranean Orzo Pasta Salad
This Mediterranean Orzo Pasta Salad is the perfect party salad! Light, refreshing, veggie-packed and serves 10!
Ingredients
- 1 pound orzo dry
- 1 15-ounce can chickpeas drained and rinsed
- 1 12-ounce jar roasted red peppers drained and diced
- 2 tablespoons sun-dried tomatoes roughly chopped
- 1 cup cherry tomatoes chopped
- 4 ounces vegan feta crumbled
- 2 tablespoons basil chopped, plus more for serving
- 1/2 red onion diced
- 1 clove garlic diced
- olive oil to taste, I used about 1/4 cup
- balsamic vinegar to taste, I used about 3 tablespoons
- salt & pepper to taste
- 1-2 lemons juiced, to taste
- arugula
Instructions
- Bring a pot of water to a boil. Add the orzo and cook according to the package instructions. Drain and rinse with cold water. Transfer to a large bowl.
- Add the rest of the ingredients (through the garlic) to the bowl. Drizzle some olive oil and balsamic vinegar over everything. Add a pinch of salt, lots of pepper and lemon juice. Toss to combine, taste, and adjust the dressing as needed.
- Cover and place in the fridge until ready to serve. Right before serving, add some arugula and give it another toss. Top with more fresh basil and serve.
Video
Calories: 306kcal, Carbohydrates: 45g, Protein: 11g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 10mg, Sodium: 844mg, Potassium: 319mg, Fiber: 4g, Sugar: 3g, Iron: 2mg
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