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Recipes

Micro-Chopped Orzo Salad

Micro-Chopped Orzo Salad
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

  1. In a large bowl, combine the orzo pasta, cucumber, bell pepper, garbanzo beans, mozzarella, olives, scallions, and parsley.
  2. 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.
  3. Pour the dressing over the orzo salad and thoroughly mix. Cover and refrigerate for at least 2 hours. Enjoy!
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