Summer Veggie Lemon Orzo Bowls
The perfect summer salad to make this season! This nourishing recipe hasan array of colourful veggies which gets tossed in a simple lemon olive oilvinaigrette. Meal prep this veggie lemon orzo bowl for an easy lunch or storeit in the fridge for a lighter dinner this week!
Imprimer
Yield 6 servings
Ingrédients
For the Salad
- 1 1/2 cups Dried Orzo cooked and cooled
- 2 mini Cucumbers sliced and halved
- 8 spears Asparagus trimmed, blanched, chopped
- 3/4 cup Black Olives sliced
- 1 Jalepeno seeded and diced
- 1/2 cup Green onion chopped
- 5 large leaves Basil chiffonade
- 1 cup Chickpeas (canned) no salt added, rinsed and drained
- 3/2 cup Feta cheese crumbled
- Lemon wedges for serving
For the Vinaigrette
- 4 tbsp Olive oil
- 2 tbsp Lemon juice freshly squeezed
- 1 tbsp (+1 tsp) Dijon mustard
- 2 tsp Honey
- 1/4 tsp Dried Italian seasoning
- Salt and Pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add pasta and continue to cook on medium heat until pasta is al dente. Drain and rinse pasta under cool running water and set aside.
- In a large salad bowl, add cooked and cooled orzo followed by sliced cucumbers, grape tomatoes, asparagus, olives, jalapeno, green onions, basil, chickpeas and feta.
- In a small bowl, mix together olive oil, lemon juice, Dijon, honey and spices. Pour vinaigrette over top salad and toss to combine.
- Serve salad with lemon wedges for added flavour!
Estimated Cost Per Serving:
Tips & Notes
- Prior to preparing food, ensure hands are washed and surfaces are clean
- Prep vegetables ahead of time (wash, peel and chop) to save time in the kitchen
- Shop in season vegetables using store flyers and apps