loveandlemons5.0
Rainbow Orzo Salad
This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.
👥 4 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
red pepper, diced1chickpeas, drained and rinsed1 (14-ounce) can
2
Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
3
Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
tahini2 tablespoonsfresh lemon juice2 tablespoonswater2 tablespoons
4
Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
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