Orzo Pasta Salad
½ lb orzo pasta (can use any other small pasta shape)
100 g dry chickpeas, cooked (or 1 can drained, or any other bean)
¼ red onion, thinly sliced
8 to 10 brussel sprouts, thinly sliced (any other green works)
20 cherry tomatoes, cut into quarters
60 g feta cheese
Small handful of parsley, chopped
28 g oil (extra virgin olive oil, avocado oil, etc)
15 g rice wine vinegar
5 g mustard
1 clove garlic, zested
Pinch of dry oregano
Pinch of sumac
Salt & black pepper to taste
Boil and cook the orzo until al-dente. Strain the pasta and run it under cold water to stop the cooking process, then set aside.
While the pasta is boiling, prep the vegetables and vinaigrette components. Go heavy with the black pepper in the vinaigrette, to taste.
Combine everything in a large bowl and toss with the vinaigrette. Serve cold or at room temperature.
This pasta salad is quite filling, using fresh veggies, chickpeas, and tomatoes to create a well balanced dish. Works perfect as a side, or even as a main course. Many of these ingredients can be substituted, so don’t get stuck up on finding the exact ingredients listed. An example vinaigrette recipe is included here, but feel free to use whatever dressing you like, recommended to be something acidic