Pasta salad is a family favourite and a great recipe to make for a crowd or bbq. It is versatile with an endless amount of ingredient combinations (aka whatever you have in your fridge and cupboard) and keeps well in the fridge for a few days.
Traditionally larger pasta is used but I love amping up the nutrition factor by reducing the amount of pasta and increasing the amount of veggies and protein. The easiest way to do that has been to chose a smaller past, and orzo is perfect for this delicious dish!
Orzo Pasta Salad
- 2 cups organic spinach, chopped
- 1 cup fresh basil
- 1 can organic chickpeas, rinsed
- 2 cups cucumber, chopped
- 1/4 red onion, sliced thin
- 1/2 cup feta cheese (optional)
- 1.5 cups orzo pasta, cooked and drained
- 1/2 cup olive oil
- 4 tbsp red wine vinegar
- 2 tbsp water
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp cracked black pepper
- 3 tsp Italian blend dried herb seasoning
- Cook pasta according to directions on package.
- In a large bowl combine orzo, chickpeas, cucumber, spinach, feta, basil and onion and toss.
- Combine salad dressing ingredients in a bowl and stir until well blended. Chill until ready to use or pour immediately over salad and toss.