Italian Orzo Salad
Try this Italian Orzo Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- • 2 cups fresh spinach
- • 1 cup fresh basil
- • 2 cups sliced crimini mushrooms (about 12-13 mus
- • 3 ounces sun dried tomatoes (i use the dried one
- • 16 oz package orzo (i use whole wheat but gluten
- • 1 can (15 ounces) chickpeas
- • 1/4 cup veggie broth
- • 1 teaspoon lemon pepper
- • 1 teaspoon garlic powder
- • 1 teaspoon thyme
- • himalayan pink salt to taste if needed
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
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!
