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
Nutrition
Calories: 306kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g