Orzo is another food I need to whip up more often!
It’s versatile, plus quick to cook, and tasty, of course.
This particular salad is delicious hot, but can also be enjoyed room temp or chilled.
Which is technically true for most pasta salady situations, but it doesn’t hurt to reiterate, you know?
This particular recipe is packed with roasted broccoli, juicy sweet tomatoes, protein-packed chickpeas, fresh lemon juice + zest, extra virgin olive oil, vegan feta (of the Trader Joe’s variety… TJ’s discontinued their vegan feta *sobs*), toasted pine nuts, arugula, fragrant basil and parsley, crushed red pepper flakes, cracked black pepper, and pink sea salt.
Easy and yummy.
P.S. Make sure you don’t overcook your pasta… orzo mush isn’t the most appetizing. Although it’s also not the worst thing ever, so don’t beat yourself up if it does happen.
P.P.S. Did you know there are about 25 grams of protein in a standard can of chickpeas? Gainzzz.
P.P.P.S. I’m back to using Violife feta now, but if you have a better alternative of the non-dairy sort, please do share!
Orzo Salad with Roasted Broccoli, Tomatoes & Arugula
Ingredients
- 1 cup small broccoli florets
- Avocado oil, enough to lightly coat broccoli
- 1/2 cup orzo
- 1/2 cup sliced cherry tomatoes or diced heirloom tomatoes
- 1/2 cup chickpeas
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons crumbled vegan feta (I used Violife)
- 1 tablespoon toasted pine nuts
- 1 cup arugula
- 1 heaping tablespoon thinly sliced fresh basil
- 2 teaspoons finely chopped flat-leaf parsley
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Heat oven to 425. Line a large rimmed metal baking sheet with parchment. Toss the broccoli in enough avocado oil to lightly coat. Roast for 12 to 15 minutes, or until the broccoli is cooked to your liking—I prefer crisp-tender.
- Meanwhile, bring a medium pot of salted water to a boil. Boil the orzo according to the package instructions, or until al dente. Drain and add the cooked pasta back to the pot.
- Gently fold the hot broccoli, tomatoes, chickpeas, lemon zest and juice, and olive oil into the pasta, followed by the feta, pine nuts, arugula, herbs, red pepper flakes, salt and pepper. Taste, and adjust ingredient amounts if you wish.