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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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!

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