Herbed Orzo Salad

FOK recipe

20 min

2 Servings 

INGREDIENTS

3⁄4 cup whole-wheat orzo pasta

(≈1 1⁄2 cups cooked)

1 tablespoon fresh basil

finely chopped

1 tablespoon fresh mint

finely chopped

1 tablespoon white wine vinegar

1 dash cayenne pepper

(optional)

sea salt

freshly ground black pepper

1⁄2 (15-oz) can chickpeas

drained & rinsed (≈3⁄4 cup)

3 oz cherry tomatoes

halved (≈1⁄2 cup)

1⁄4 red onion

cut into small dice (≈1⁄2 cup)

1 mini cucumber

cut into medium dice (≈1 cup)

Add

This herby orzo is delicious year-round, but especially so when you can get your hands on juicy summer tomatoes and cucumbers and other peak-season produce.

1

COOK PASTA

Cook orzo according to package instructions. Drain well in a colander, then transfer to a bowl to let cool.

2

MAKE SALAD

Add basil, mint, white wine vinegar, and cayenne (if using) to orzo; season with salt and pepper to taste. Add chickpeas, cherry tomatoes, red onions, and cucumbers; toss well.

3

SERVE

Serve immediately, or chilled.

Store any leftover salad in an airtight container in the refrigerator for up to 3 days.