The Best ‘Orzo Salad’

Orzo has always been a firm favourite because of its versatility in adding it to various dishes, be it pasta, soups, broths or salads. Like most salads, today’s recipe too is all about using what you have on hand. This tempting meditteranean orzo salad is perfect as a side dish or appetiser. Of course you can have this salad as a light lunch or dinner as well. It’s packed with proteins and nutrients, thanks to beans and rainbow veggies which enhance colour and nutrition both.

Let’s see how I rustle up this crunchy and flavourful salad :

METHOD

STEP 1: Cook the orzo according to the instructions on the package. 1 cup raw orzo will yield around 2 cups of cooked orzo. Drain and rinse under cold running water. Drain well.

STEP 2: In a large bowl combine black beans, red bell pepper, cherry tomatoes, cucumber, onion, herbs and olives. 

STEP 3: In another small bowl combine the dressing ingredients and stir together. 

STEP 4: When the orzo has cooled down, add it to the veggies.

STEP 5: Add salt and pepper. Drizzle the dressing over the salad and toss well to coat evenly. 

STEP 6: Top it up with chopped nuts.

STEP 7: Serve immediately.

Quick and Easy.. Enjoy this Orzo Salad !!

Please feel free to substitute in the ingredients with your choice of favourites. Below are few variations:

Orzo – Any other pasta. Or it can even be made gluten free by substituting orzo with quinoa or millet. 

Black beans – Chick peas, white peas or tofu. I had some leftover chickpeas which were added as well. 

Veggies –  Chopped spinach, courgettes, arugula leaves or lettuce.

Herbs – Coriander or basil, whatever you fancy!

Fruit – Any fruit of your choice like mangoes, grapes or oranges. 

Cheese – Feta

xx