Mediterranean Orzo Pasta Salad
So simple and tasty, you’ll want to make this over and over. This dressing is so flexible, you can pump up the flavor however you like and, as always, a solid sprinkle of salt and pepper is a nice finishing touch – although I don’t always think it needs it!
Ingredients
1/2 cup orange juice
zest of 1 lemon
1/3 cup pomegranate molasses
1 tbsp maple syrup
1 clove minced garlic
1 tbsp dijon mustard
3/4 cup olive oil
2+ cups cooked orzo pasta
1 tbsp sunflower seeds
1 tbsp pistachios
1 tbsp pumpkin seeds
1/3 cup dried cherries
baby spinach
Instructions
1
In a jar or container with a tight-fitting lid, combine the orange juice, lemon zest, pomegranate molasses, maple syrup, minced garlic, Dijon mustard, and olive oil. Close the lid tightly and shake vigorously to mix the dressing.
2
In a large bowl, add the cooked orzo pasta.
3
Pour the dressing over the orzo pasta, ensuring it is evenly coated.
4
Add the sunflower seeds, pistachios, pumpkin seeds, and dried cherries to the bowl.
5
Add a handful of baby spinach to the bowl.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
Tags:
Caroline J. Beck
