The Perfect Orzo Veggie Pasta Recipe!!
[Vegan + Vegetarian]
Title: Orzo Pasta Salad
Author: Britney Shawley
Recipe type: Side Dish
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
At our last Father’s Day gathering, I brought this pasta salad and one of the Dad’s said “this recipe needs to be offered to Costco so I could go buy a huge batch of it every week!!” That to me confirms this recipe is “Dad Approved”. It is the perfect side dish to any meal or BBQ.
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2 cups dry orzo pasta
5 cups broth
3/4 cup red onion, diced super small
1/2 cup parsley, finely chopped
1 red pepper, diced small
1-2 carrots, peeled and diced super small
2-4 green onions, sliced
1/2 cucumber, diced small
3/4 cup chickpeas
1/4 cup cherry tomatoes, halved – optional!
1/4 cup feta cheese, optional
1 cup olive oil
3/4 tsp pepper
1/2 cup apple cider vinegar
1/4 cup lemon + rind
1 tsp salt
2-4 tbsp honey or maple syrup or stevia
2. Make your dressing. Add all ingredients- olive oil, pepper, ACV, lemon, rind, salt, sweetener- to a mason jar. Shake to emulsify and set aside
3. Dice up your vegetables small, and make them as even as possible. Red onion, carrots, parsley, cucumber, red pepper, cherry tomatoes (halfed), green onion.
4. Rinse and drain your chickpeas.
5. Add about 4-5 cups of cooked and cooled orzo (leave the rest for another meal/salad) into a large mixing bowl, add the diced vegetables/herbs and chickpeas to the same bowl. Mix together gently. If using feta cheese, add that now.
6. Add about half the amount of the dressing. Taste and add more to your liking. There may be some dressing left over. I eat this salad right away when it is still warm, which is my favorite. You can save it to eat at a later time though. Just store in the fridge and make sure you save some of the dressing and pour the rest on the salad right before serving. Also let pasta salad come to room temperature before serving.
7. Serve with love and gratitude for Dad 🙂
This recipe is already budget friendly! You could also use only red onion, cucumber and tomato (instead of pepper and herbs) and this would still be delicious and that much cheaper!
Quick Tips & Tools:
Large Bowl. Medium pot with lid. Wooden Spoon. Mason Jar.
This salad make a big batch. You can make it ahead of time. I would recommend adding half of the dressing and mix it around then store in fridge with a lid. Make sure you save some of the dressing so you can add more to the pasta salad right before you serve it. Make sure the salad comes to room temp before serving. You can also serve it warm.
You can also make a big batch of chickpeas, use some for this recipe and then use the rest in a Hummus! Here is my favorite hummus recipe.