Ingredients

The following ingredients have 8 Servings
  • 1.5 cups dry orzo pasta
  • 1 cup shelled edamame
  • 1 can chickpeas ((drained and rinsed)15 oz)
  • 2 bell peppers ((any color) diced small)
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped green onion
  • 1/3-1/2 cup crumbled feta cheese
  • 1/4 cup avocado oil
  • 1 lime ((juiced))
  • 1 TBSP white wine vinegar
  • 1/4 tsp dried basil ((or 1/2-1 tsp fresh))
  • salt and pepper (to taste)

Instruction

  • Bring a large pot of water to a boil. Add 1.5 cups dry orzo pasta and a pinch of salt and cook for 8-9 minutes or until al dente. Drain and rinse with cold water (I do this using a fine mesh sieve, easy peasy!) to halt the cooking process. Add pasta to a large bowl and set aside.
  • While your pasta cooks, chop your veggies and make the dressing.
  • I like to finely chop the veggies so they're small like the pasta, this way every bite is packed with all the tasty components.
  • For the chickpeas, simply drain and rise and add to a large bowl. For the edamame, you'll want to thaw them if shelled and precooked or steam/boil them if frozen and raw.
  • For the dressing, combine ingredients in a lidded jar and shake vigorously to emulsify. Give it a taste and add any extra salt, pepper, or basil to taste.
  • Add all your veggies to the chickpeas along with the cooked orzo. Add your dressing and feta and mix well.
  • Give the final salad a taste and add any aditional salt and pepper desired as well as any extra feta or veggies your heart desires. This salad can be enjoyed right away or chilled before serving. The flavors amplifiy once chilled and it tastes fantastic the next few days!