Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Dinner, Italian, Kid Friendly, Lunch, Main Courses, Make Ahead, Pasta, Picnics, Salads, Side Dishes, Vegan, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Al Dente, Baby Spinach, Cooked Garbanzo Beans, Cooking Light, Dinner, Garbanzo Beans, Italian, Kid Friendly, Lemon Juice, Light Side, Lunch, Main Courses, Make Ahead, Olive Oil, Orzo Salad, Pasta, Picnics, Side Dishes, Sundried Tomatoes, Vegan, Vegetarian, Victoria Hart Glavin, Victoria's Orzo Salad, Week Nights, Weekend Fun, Whole Wheat Orzo, Whole Wheat Pasta
Orzo Salad
Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans. It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.
INGREDIENTS
1/2 Pound Whole Wheat Orzo
1/4 Pound Baby Spinach (About 4 Packed Cups)
4 Tablespoons Lemon Juice
24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil From The Jar)
15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)
Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente. Drain and rinse in cold water and then drain again. In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans. Refrigerate for 1 hour or serve room temperature. Serves 4
