- Cook the orzo pasta according to the package directions. Drain, gently rinse, toss with a little olive oil & set aside.
- In a bowl, combine orzo with all the chopped veggies along with chickpeas, mango, pomegranate & fresh herbs.
- Make the dressing in a separate bowl, mix it well with the salad. Garnish it with some extra pomegranate & mango. Serve!
Rainbow Orzo Salad
#summerrecipeswithfoodism
By Deeksha Khaneja
Apr, 12th
801
Servings
4 persons
Cook Time
15 minutes
Ingredients
13
- 15
Ingredients
- Uncooked Orzo pasta 1/2 cup
- Cucumber (chopped) 1
- Onion (diced) 1
- Tomato (chopped) 1
- Red / Green Bell pepper 1
- Boiled Chickpeas 1 bowl
- Ripe Mango (diced) 1
- Pomegranate 1/2 bowl
- Mint & Coriander Handful
- Extra virgin olive oil 2 tbsp
- Fresh lime juice 2 tbsp
- Honey 1 tbsp
- Italian seasoning 1 tbsp
- Onion & garlic Salt 1 tsp
- Black pepper acc. to taste
Instructions
Notes/Tips
Optional - You can also add olives, baby spinach or feta cheese but I like it this way.☺️☺️
