Orzo Pasta Salad – A pasta salad is perfect to take along to a potluck
I am totally in love with this easy, quick, healthy Orzo Pasta Salad and have made it in so many different ways and every time it’s super delicious.
Who invented orzo pasta?
Orzo actually means “Barley” in Italian because the pasta resembles an unprocessed grain of barley. Though created in Italy, the pasta became extremely popular in Greek cooking and spread throughout the Mediterranean as well as the Middle East.
There are many different ways to serve orzo. Orzo can be served alone; in soup, especially for children; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored with saffron, chilies, and black beans to yield yellow, orange, or black pasta.
- ½ to 3/4 bag or Orzo
- Veggie stock
- 2 large Fresh broccoli flowers
- ½ - 1 Red pepper
- 3-4 Celery stalks
- 1 bushel Spring Onions
- ¼ cup Sunflower seeds
- ¼ cup Capers
- ¼ cup Mixed dried berries **
Cook as per directions on the bag. Let it cool and wash under running
water and make sure that you drain it properly from the excess water.
Cut all the veggies into bite size pieces
Mix all the above with the Orzo and serve with any salad dressing of your choice.
I prefer to use Fig Balsamic dressing – my favorite.
**Mixed dried berries – I used a bag of ‘super berry fusion’ – actually a
snack but worked well with this salad.
Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
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Amount Per Serving Calories 82Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 268mgCarbohydrates 13gFiber 3gSugar 3gProtein 4g
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