Summer Orzo Salad

Ingredients:

• Orzo (1lb box)

• Cherry Tomato (1 pack)

• Cucumber (1-2 cucumbers depending on taste)

• Red Onion (1)

• Pitted Kalamata Olives (Few handfuls)

• Chickpeas (1 can)

• Basil

• Parsley

• Dill

• Olive Oil (1.5 tbs)

• Red Wine Vinegar (1.5 tsp)

• Lemon (1)

• Salt & Pepper

Method:

You are welcome to eat this pasta when it’s warm, however it’s UNREAL as it sits. You can always add feta or goat cheese to this if you’d like, but this vegan pasta dish is one that friends will request again and again for dinner parties and you’ll want to make just to have in the fridge for yourself!

You can cook the orzo based on the box, but it’s even better when cooked slightly under, or al dente, as this tiny pasta is so good with that bite—not so much when it gets gooey and mushy.

Drain and wash chickpeas. Cut cherry tomatoes and pitted kalamata olives in half, dice red onions and cucumbers, rough chop all the herbs. 

When you’ve drained the cooked orzo, toss into large bowl. Drizzle about one and half tablespoons (if using whole box) of olive oil, one and half teaspoons of red wine vinegar, zest of half a lemon plus the juice. Add all veggies and herbs and toss! SO good!!! Salt and pepper to taste! And as I said, warm or cold or room temp, it’s DELICIOUS!