Quick and Easy Lemony Orzo Pasta Salad | Kathy's Vegan Kitchen

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese is lower in calories and adds a tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

Boil water in a large pot and add salt.

Add orzo to the boiling water and cook uncovered for 10 minutes.

While the orzo cooks, make the dressing by combining the juice of one lemon, 1/2 cup of water, 5 tablespoons of tahini, 1/4 cup of champagne vinegar, 4 cloves of minced garlic, and the zest of one lemon in a measuring cup and whisk together.

Once the orzo is done cooking, pour it into a colander in the sink and run cold water through it to stop the cooking process.

Move the orzo around in the colander with your hands or a spoon to ensure it cools evenly.

Transfer the cooled orzo to a bowl.

Add 1 can of rinsed and drained chickpeas, 1/2 of an English cucumber (seeds removed and chopped), 1 cup of grape tomatoes (halved), 1/2 of a chopped red onion, 3 tablespoons of parsley, 3 tablespoons of mint, and 3 tablespoons of fresh basil to the bowl with orzo.

Pour the dressing over the salad ingredients and stir everything together until well combined.

Let the salad sit in the fridge for a couple of hours to allow the flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens