I haven’t shared any recipes (or meal plans for that matter…) in a long time, but I made a variation of this veggie and orzo pasta salad the other day and love how it turned how, so I wanted to share it! It’s the perfect light side for summer days, whether you pair it with a lean protein like grilled chicken for lunch (or my fave, a Trader Joe’s Chili Lime Chicken Burger) or bring it to a cookout to share with friends and family. Also, it’s such a quick dish to throw together and has all the yummy veggies + healthy fats, too!
Ingredients
- 16 ounces orzo pasta, cooked and drained
- 1 green or red pepper, diced
- 1 English cucumber, chopped
- 8 ounces cherry tomatoes, chopped
- 1/2 cup cheese (I used Daiya dairy-free shredded mozzarella but would suggest feta if you're not dairy-free!)
- 2 tsp oregano leaves
- 1 tsp garlic powder
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, chop your pepper, cucumber and tomatoes.
- In a small bowl, combine olive oil and balsamic along with spices and whisk to combine.
- Drain pasta once cooked and rinse with cool water.
- In a large bowl, add pasta and chopped veggies.
- Give dressing a quick whisk, then pour over pasta and veggies and stir to combine.
Love salads? Try this delish 7-Layer Salad Recipe
The great thing about this veggie and orzo pasta salad is you really can’t mess it up! Feel free to add other ingredients (think olives, sun-dried tomatoes, etc.) and adjust the spices and dressing to your taste. Enjoy!
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