Let’s make a Mediterranean-style Micro-Chopped Orzo Salad! The pasta to vegetable ratio in this dish is delicious and nutritious thanks to the finely diced ingredients. Each bite is packed with nutrition!
Ingredients
Salad
1 cup Orzo pasta, cooked and drained
3 Persian cucumbers, quartered lengthwise and chopped
1 red bell pepper, diced
1 can Garbanzo beans, drained and rinsed
1/2 cup Bocconcini mozzarella, quartered
1/4 cup Castelvetrano olives, chopped
3 scallions, finely chopped
1 bunch Italian parsley, finely chopped
Dressing
1 small shallot, minced
1 lemon, juiced
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
Directions
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In a large bowl, combine the orzo pasta, cucumber, bell pepper, garbanzo beans, mozzarella, olives, scallions, and parsley.
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To make the dressing, whisk the shallot, lemon juice, dijon mustard, oregano, salt, and pepper while you stream in the olive oil. Mix until the dressing becomes emulsified.
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Pour the dressing over the orzo salad and thoroughly mix. Cover and refrigerate for at least 2 hours. Enjoy!
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