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Summer Veggie Orzo Salad Recipe

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4.1 from 23 reviews

This refreshing Summer Veggie Orzo Salad combines tender orzo pasta with crisp bell peppers, zucchini, red onion, jalapeño, corn, chickpeas, and fresh cilantro, all tossed in a tangy and slightly smoky chipotle-lime dressing. Perfect as a light lunch or a colorful side dish, this vibrant salad is simple to prepare and bursting with fresh flavors ideal for warm weather dining.

Ingredients

For the Salad

  • 3/4 pound dry orzo
  • 2 bell peppers, diced
  • 1 zucchini, diced
  • 1 small red onion, diced
  • 1 jalapeño, diced
  • 1 cup corn
  • 1/2 bunch cilantro, chopped, plus more for serving
  • 1 15-ounce can chickpeas, drained & rinsed

For the Dressing

  • 1/2 cup avocado oil
  • 1 lime, juiced
  • 2-4 tablespoons apple cider vinegar, to taste
  • 1 tablespoon agave syrup or maple syrup
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo, chopped
  • Salt & pepper, to taste

Instructions

  1. Cook the Orzo: Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions, typically 8-10 minutes, until tender. Drain the orzo and rinse it with cold water to stop the cooking process and cool it down. Set aside.
  2. Prepare the Vegetables: While the orzo cooks, finely dice the bell peppers, zucchini, red onion, and jalapeño. Drain and rinse the canned chickpeas. Chop the cilantro. Combine all the chopped veggies and chickpeas in a large mixing bowl.
  3. Make the Dressing: In a bowl, whisk together the avocado oil, fresh lime juice, minced garlic, chopped chipotle pepper, apple cider vinegar (starting with 2 tablespoons and adding more to taste), agave or maple syrup, and salt and pepper. Adjust seasoning as desired.
  4. Combine the Salad: Add the cooked and cooled orzo to the bowl with vegetables and chickpeas. Pour the dressing over the top and toss everything together until well combined and coated evenly.
  5. Serve or Chill: Serve the salad immediately for the freshest texture and vibrant flavors, or cover and refrigerate until ready to serve. The flavors meld beautifully if chilled for an hour or more.

Notes

  • You can substitute the avocado oil with olive oil if preferred.
  • Adjust the jalapeño and chipotle pepper quantities to control the heat level.
  • For a vegan version, ensure agave or maple syrup is used instead of honey.
  • This salad stores well in the refrigerator for up to 3 days.
  • Add feta cheese or grilled chicken for added protein if not vegan.

Find it online: https://recipethrive.com/summer-veggie-orzo-salad-recipe/