Orzo Salad with Spring Veggies

 


1 box of orzo pasta

1/2 cucumber, peeled and sliced

1 cup cherry tomatoes

1 16 ounce can of chickpeas, drained

1/2 cup red onion diced

2 cup of fresh spinach   

1/2 cup fresh basil, chopped

1 cup crumbled feta cheese


Dressing:

1/4 cup fresh lemon juice

1/3 cup extra virgin olive oil

1/2 tsp dijon mustard

1/4 tsp each salt and pepper


Optional toppings:

Slices of steak, cooked shrimp, sliced chicken or salmon


Cook Orzo according to package directions.  Drain and rinse with a little cold water to stop the cooking process.   

Add completely drained orzo to a large mixing bowl.  

Add in sliced cucumber, cherry tomatoes, drained chickpeas, diced red onion, fresh spinach and basil.

In a mason jar with a lid add the dressing ingredients and shake well. You can also put the ingredients into a small mixing bowl and whisk.

Add half of the dressing to the bowl with the orzo and veggies and mix to combine.  Add more if needed.  

Top with crumbled feta cheese and any additional protein toppings.  Keep refrigerated until serving.  This salad can stay in the refrigerator for up to 2 days.



 

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