Best Italian Orzo Salad
The BEST ITALIAN ORZO SALAD you can throw together in 15 minutes, goes with anything, and has fantastic flavor!
Servings:6 servings
Ingredients
- 12 ounces dry orzo
- ½ cup cherry tomatoes, halved
- ⅔ cup chickpeas, drained and rinsed
- 1 medium cucumber, peeled and chopped
- 1 tablespoon freshly chopped basil
- ¼ red onion, chopped
- ½ cup packed baby spinach, optional
- 1 cup Italian salad dressing , (store bought or see below for my recipe)
Italian Dressing
- ½ cup olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons water
- 3 teaspoons honey
- 1 tablespoon fresh-squeezed lemon juice
- 3 tablespoons grated parmesan cheese
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cracked black pepper, or 1/4 teaspoon ground pepper
- 3 teaspoons Italian blend dried herb seasoning
Instructions
- Place orzo in a pot, cover with water. Stir in 1/2 teaspoon salt, and bring to a boil. Cook 8-9 minutes until tender, drain and rinse with cold water.
- In a large bowl combine orzo, tomatoes, chickpeas, cucumbers, basil, onions and spinach (if using) and toss.
- Toss with the dressing to serve immediately, OR cover tightly and chill until ready to serve, then toss with dressing just before serving.
To Make the Dressing
- To make the salad dressing, combine all ingredients in a jar. Screw the lid on tightly, shake vigorously til well blended, then chill until ready to use or pour immediatley over salad and toss.
Notes
Flavor tip: add sliced avocado and kalamata olives.
Nutrition
Calories: 529 kcal, Carbohydrates: 58 g, Protein: 11 g, Fat: 28 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 2 mg, Sodium: 729 mg, Potassium: 344 mg, Fiber: 4 g, Sugar: 11 g, Vitamin A: 372 IU, Vitamin C: 7 mg, Calcium: 68 mg, Iron: 2 mg