Earlier this week on The Tasty Fork Facebook page, I asked what kind of recipes you’d like to see on the blog. One of the responses was from my bloggy friend, Lisa. She asked for more vegetarian recipes. I got to thinking I haven’t posted one in a while, so why not! The weather is starting to warm up, people want to use fresh ingredients and not be standing over a hot stove just to get a meal on the table. This Orzo salad recipe is a vegetarian’s delight and will make the meat people in your life happy. It’s so colorful, how can you not smile at it??
I don’t know about you but I’ve been eating lighter meals these days. I start off my day with some Greek yogurt and granola, lunch is usually a fruity protein smoothie and then something sensible for dinner. (I sound like one of those dieting ads!) I don’t know what it is but once the sun starts to shine, I’m not AS hungry. That’s why I hardly ever diet in the winter, I know whatever I put on during the colder months will come right off once I can be active outside again.
I’ve said before on this blog, if I post a salad recipe, it needs to be approved from my husband. He’s not going to be satisfied with some girly little salad. So to dress things up and make it more hearty, this salad is filled with orzo pasta, sun-dried tomatoes, chickpeas, spinach and reduced fat feta cheese. The salad dressing is easy – just lemon juice and olive oil. There is no chopping of vegetables, the orzo cooks up in 10 minutes, the lemon juice dressing is super fresh tasting…. I can go on and on about what a great and easy vegetarian salad this is!
We ate the Orzo Salad as a main entree but it would also be a great side salad. Perfect for a picnic! Personally, I loved how easy it came together and plan on making it again on the nights when I don’t have a lot of time but still want a well rounded meal. Pin this vegetarian recipe – you’ll want it to remember it for those busy work nights and you don’t want to cook!
- 1/2 lb uncooked orzo (it looks like rice. use whole grain if you can find it!)
- 3-4 cups baby spinach
- 1/4 cup julienned sun-dried tomatoes (the ones that aren't in oil. They come packaged in a resealable bag.)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup reduced feta cheese, crumbled
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- Fresh ground pepper, to taste
- Cook orzo according to directions. Al dente is usually around 9 to 10 minutes. Drain and rinse with cold water. Drain again. Pour orzo into a large mixing bowl. Add the rest of the ingredients and toss until well combined. Taste and add fresh cracked pepper, if needed. Serve right away or can be stored in the refrigerator for 2 days in an air-tight container.