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.

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