Orzo Pasta Salad

Orzo Pasta Salad

Orzo Pasta Salad is very easy to make and works as a vegan main course or side dish. Perfect for meal prep and great for potlucks and picnics!

ingredients

for salad

• 1 (15 ounce) can chickpeas, drained, rinsed and dried
• 1 tablespoon of olive oil
• 16 ounces dried orzo
• 2 cups arugula, roughly chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup basil, julienned

for vinaigrette

• 2 tablespoons of dijon mustard
• ½ lemon, juiced (~3 tablespoons)
• 1 teaspoon salt or to taste
• 1 teaspoon dried Italian seasoning
• 1 clove of garlic, grated
• ⅓ cup of olive oil
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Instructions

1. Preheat oven to 425F.*
2. In a small mixing bowl, combine the chickpeas and 1 tablespoon of olive oil.
3. Place the chickpeas on a baking sheet and cook until golden brown – about 20 minutes, stirring halfway through.
4. Remove from oven and let cool completely.
5. Cook the orzo according to package directions. Strain and set aside to cool.
6. Prepare the salad dressing by mixing all the ingredients.
7. In a large bowl, combine arugula, orzo, chickpeas, tomatoes, and basil.
8. Add lemon salad dressing on it and mix lightly. Serve hot. Store leftovers in an airtight container in the refrigerator for up to three days.

notes

*You can also cook chickpeas in the fryer below.