Orzo is probably THE most versatile pasta shape out there. Soup? Check! Salad? Check! Rice stand-in? Yup! This orzo vegetable salad is one of those meals that tastes even better the next day. Just make sure to double the batch of lemon herb dressing so you can add extra the next day when you sneak out the leftovers in your lunchbox.
You can totally use fresh tomatoes and mushrooms, but roasting them brings out their flavors and a light juice that goes beautifully with the lemony/herby tang of the dressing. Omit the chickpeas and add any other legumes you enjoy, or add a sprinkle of feta cheese to give the salad a Mediterranean flair. Or olives. Or baby spinach. You get the idea…
Fresh parsley or coriander
Mixed Italian herbs
Salt & Pepper
1- Mix dressing ingredients and refrigerate.
2- Roast cherry tomatoes and mushrooms separately at 180 C until tomatoes are blistered and mushrooms are a light brown (check on mushrooms first).
3- Mix orzo with other ingredients and refrigerate.
4- Add dressing and enjoy!