Rainbow Orzo Salad

Salad 170 Last Update: Sep 23, 2019 Created: Sep 23, 2019
Rainbow Orzo Salad
  • Serves: 4 People
  • Prepare Time: 15min
  • Cooking Time: 12min
  • Calories: 100
  • Difficulty: Easy
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This orzo salad is considered one of my pass-to dishes to bring to a picnic. It's even higher on the second one day, and it's an extremely good combination of the best sparkling veggies and herbs summertime has to offer.

Ingredients

Directions

  1. In a large bowl, combine the red pepper, cucumber , herbs, chickpeas, garlic, mango, red onion, salt, and several grinds of fresh black pepper.
  2. Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
  3. Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
  4. Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil and set aside to cool to room temp before adding to the salad.

Rainbow Orzo Salad



  • Serves: 4 People
  • Prepare Time: 15min
  • Cooking Time: 12min
  • Calories: 100
  • Difficulty: Easy

This orzo salad is considered one of my pass-to dishes to bring to a picnic. It's even higher on the second one day, and it's an extremely good combination of the best sparkling veggies and herbs summertime has to offer.

Ingredients

Directions

  1. In a large bowl, combine the red pepper, cucumber , herbs, chickpeas, garlic, mango, red onion, salt, and several grinds of fresh black pepper.
  2. Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
  3. Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
  4. Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil and set aside to cool to room temp before adding to the salad.

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