Rainbow Orzo Salad
Total Time
27 mins
Prep Time
15 mins
Cook Time
12 mins
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 1 red pepper, diced
- 1 ripe mango, cubed
- 1 small cucumber, chopped (1½ cups)
- ½ small red onion, diced (1/3 cup)
- 1 small garlic clove, minced
- 1 (14-ounce) can chickpeas, drained and rinsed
- ½ chopped fresh herbs (mint, basil, and/or cilantro)
- ½ cup uncooked orzo
- Extra-virgin olive oil, for drizzling
- 1 packed cup arugula
- ¼ cup toasted pine nuts
- for the dressing:
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry or white wine vinegar
- ½ teaspoon cumin
- ½ teaspoon sweet paprika
- 2 tablespoons water
- ½ teaspoon sea salt, more to taste
- freshly ground black pepper
How would you rate this recipe?
Preparation
Chef’s notes
Serve a slightly bigger group by doubling the amount of orzo (and make extra dressing).
This salad is also delicious with crumbled feta cheese on top.
Store leftovers in the fridge for up to 2 days. It's a great make-ahead salad for lunch the next day.