Italian Orzo Salad

I’ve made lots of potato salad and coleslaw this summer – I needed to break out of my food rut. So here’s Italian Orzo Salad, pasta, greens, beans, and sun-dried tomatoes – a perfect partner to grilled chicken or fish. 

  • 1 cup baby spinach, chopped
  • 1/2 cup fresh basil, chopped
  • 2 cups mushrooms, sliced
  • 3 oz. sun-dried tomatoes, chopped
  • 16 oz. orzo
  • 15 oz. can chick peas
  • 1/4 cup vegetable or chicken broth
  • 1 teaspoon garlic powder
  • kosher salt and fresh ground pepper
  1. Wash and slice the spinach, basil, mushrooms, and sun-dried tomatoes. Place in the bottom of a colander.
  2. Cook the orzo according to the directions on the package. When cooked, pour over the vegetables in the colander – this will cook them slightly. Rinse with hot water to remove the starchiness from the orzo. Pour into a large bowl.
  3. Add the chick peas, broth, garlic powder, and season with salt and pepper, stir until well combined.

SaveSave

SaveSave

SaveSaveSaveSave

This entry was posted in Lovin' from the Oven and tagged , , . Bookmark the permalink.

2 Responses to Italian Orzo Salad

  1. Old NFO says:

    That looks interesting! 🙂

  2. Tina says:

    It was a light dish – perfect for the hot weather we’ve been having!

Leave a Reply