Orzo Pasta Salad

This is a bit of a season straddler. The best of the Winter, some of the great early emergers of the Spring, and some things that are good all year round. This will be on your hit list for those lovely brisk picnics in the weeks to come. Slightly warming but, all in all, refreshing. And a definite new favourite of mine. 

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Orzo Pasta Salad

Serves 4

Ingredients; 

  • 1 cup dried orzo pasta, cooked to manufacturers directions – drained, shocked with cold water, & doused in EVOO
  • 1 can chick peas
  • 1/2 lb Brussel sprouts, quartered
  • 1/2 cup cucumber, cubed
  • 1/4 cup Castelvetrano olives, pitted, rough chopped
  • 1/2 cup asparagus, woody ends removed, chopped in bite size pieces
  • 1/2 cup haricots verts (French green beans), chopped into bite size pieces
  • 1 tsp chicken masala (or garam masala, or curry powder)
  • S&P

for the dressing…

  • 2 Tbsp capers
  • 1 Tbsp vine-ripe tomatoes, chopped (a couple pieces)
  • 1/4 tsp Sriracha hot sauce
  • 3 Tbsp 0% M.F. Greek yoghurt
  • 1 clove garlic, rough chopped
  • 1 lemon, juiced
  • 2 – 3 Tbsp good quality EVOO
  • S&P

Method;

Heat oven to 400F.

Cook pasta to manufacturers directions. Drain the pasta, shock it with cold water, then douse it with olive oil.

Drain chick peas, toss into a bowl with chicken masala spice, coarse salt and freshly cracked black pepper. Toss with a good glug of olive oil, and lay on half a parchment lined baking sheet. On the other half toss the Brussel sprouts in olive oil, coarse salt and pepper. Roast in a hot oven for 20 minutes. Remove the Brussel sprouts, then toss the chick peas back in for another 10 minutes. Set everything aside to cool – including the pasta.

To make your dressing, add all ingredients to a Magic Bullet or blender. Blend until smooth. Taste and adjust seasoning as you like.

Grab a large salad bowl, and toss all ingredients together, ending with the dressing. Add a couple of tablespoons and blend well. Taste and add a little more – also season with coarse salt and pepper. Cover with plastic wrap and place in the fridge for an hour or so to combine flavours. Before serving, add a bit more dressing as it will have absorbed a bit while chilling.

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Just a great little salad. Complete with delicious roasted veggies, crunchy fresh ones, and a dash of spice to keep everything nice. 🙂

XO

Ally

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