Italian Orzo Salad
Summertime isnt complete without an easy to make, fresh and delicious salad. This is your new go to healthy picnic staple!
Summertime isnt complete without an easy to make, fresh and delicious salad. This is your new go to healthy picnic staple!
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1 cup fresh basil
- 1 teaspoon thyme
- 2 cups fresh spinach
- 2 cups sliced crimini mushrooms (about 12-13 mushrooms)
- 3 ounces sun dried tomatoes (i use the dried ones in a bag
- 16 oz package orzo (i use whole wheat but gluten free i
- 1 can (15 ounces chickpeas)
- 1/4 cup veggie broth
- himalayan pink salt to taste (if needed)
- Carbohydrate 7.35872052581373 g
- Cholesterol 0 mg
- Fat 0.601018319332253 g
- Fiber 2.82171596610408 g
- Protein 3.73221253001749 g
- Saturated Fat 0.0825642309106471 g
- Serving Size 1 1 recipe (705g)
- Sodium 285.714673633497 mg
- Sugar 4.53700455970965 g
- Trans Fat 0.159364461600293 g
- Calories 41 calories
Step-by-step
- Wash and slice the spinach, basil, and mushrooms and chop sun dried tomatoes. Place in the bottom of a pasta strainer.
- Cook the orzo according to package directions. When ready to drain, pour the whole pot, orzo with water, over the veggies in the bottom of the pasta strainer. This will slightly cook them.
- Rinse with hot water to remove starchiness from the pasta.
- Place everything in a big bowl once drained.
- Add the rest of the ingredients into the bowl and mix until well combined.
- Enjoy!
My Go-To Summer Salad: Italian Orzo Delight
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals. Summertime picnics are a favorite in our family, but lugging around complicated dishes isn't my idea of fun. That’s why this Italian Orzo Salad has become my absolute go-to recipe. It’s simple to make, bursting with fresh flavors, and it travels beautifully – perfect for a sunny afternoon in the park or a casual get-together with friends.
The beauty of this salad lies in its versatility. You can easily adapt it to your liking, adding or substituting ingredients depending on what's in season or what you have on hand. I often swap out the crimini mushrooms for whatever other fungi I can find at the market – shiitake, oyster, or even a mix of different types work wonderfully. Feel free to experiment with different herbs as well; a sprinkle of oregano or a dash of rosemary would add a delicious twist. This salad is all about fresh, vibrant flavors, so let your taste buds be your guide.
What I love most about this salad is its ability to cater to different dietary needs. I use whole wheat orzo for a boost of fiber, but gluten-free varieties work just as well. The chickpeas add a protein punch, making it a satisfying and filling meal, not just a side dish. And let’s not forget about the bright, summery flavors – the spinach, basil, and sun-dried tomatoes create a truly irresistible combination. The slight cooking of the vegetables in the strained pasta water also saves on time and the flavors blend well.
Beyond picnics, this salad is a lifesaver for busy weeknights. I often make a big batch on Sunday and enjoy it throughout the week for lunches or light dinners. It’s equally delicious cold or at room temperature, making it a wonderfully convenient meal prep option. And because it's so customizable, I never get tired of it. Each time I make it, it feels like a fresh, new culinary adventure!
This Italian Orzo Salad is more than just a recipe; it's a celebration of fresh, seasonal ingredients and a reminder to savor those simple joys of summer. So next time you’re looking for an easy, healthy, and utterly delicious salad, give this one a try. I guarantee it will become a new favorite in your culinary repertoire, perfect for a relaxed evening or a fun-filled summer picnic.
Tips and Variations:
- Add some feta cheese: Crumbled feta cheese adds a delightful salty and tangy element.
- Roast the vegetables: Roasting the vegetables beforehand intensifies their flavors.
- Use different types of beans: Cannellini beans or kidney beans are great alternatives to chickpeas.
- Add some lemon zest: A little lemon zest brightens up the flavors.
- Make it a pasta salad: Substitute orzo with your favorite small pasta shape.
Enjoy the sunshine and happy cooking!
