Rainbow Orzo Salad
- Womenscorner Desk
- November 13, 2020
Ingredients :
- 1 red pepper, diced
- 1 ripe mango, cubed
- 1 small cucumber, chopped (1½ cups)
- ½ small red onion, diced (1/3 cup)
- 1 small garlic clove, minced
- 1 (14-ounce) can chickpeas, drained and rinsed
- ½ chopped fresh herbs (mint, basil, and/or cilantro)
- ½ cup uncooked orzo
- Extra-virgin olive oil, for drizzling
- 1 packed cup arugula
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- ¼ cup toasted pine nuts
For the dressing:
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry or white wine vinegar
- ½ teaspoon cumin
- ½ teaspoon sweet paprika
- 2 tablespoons water
- ½ teaspoon sea salt, more to taste
- freshly ground black pepper
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Method : In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and a number of other grinds of fresh black pepper. Cook the orzo consistent with the package directions or until hard . Drain, gently rinse, toss with a touch vegetable oil oil and put aside to chill to room temp before adding to the salad. Make the dressing. during a small bowl, stir together the tahini, olive oil, juice , vinegar, cumin, sweet paprika, salt and pepper. Add a couple of tablespoons of water until it is a drizzle-able consistency. Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
