Winter Orzo Pasta Salad
Ingredients
Salad base
- 1 bunch dino kale
- 2 carrots
- 1/2 head green cabbage
- 1 watermelon radish
- 10 cherry tomatoes
- 3 tbsp dill
- 2 tbsp extra virgin olive oil
- 1 lemon
- 1 tbsp Mandarin Orange Vinegar
- 1/4 tsp salt
- black pepper to taste
- 8 oz orzo
- 1 avocado
Crispy garlic chickpeas
- 15 oz can chickpeas
- 2 tsp olive oil
- 1 tsp garlic powder
- 1/4 tsp salt
Preparation
Cook orzo according to package instructions, then drain and rinse under cold water.
For crispy garlic chickpeas, drain and rinse chickpeas, toss with olive oil, garlic powder, and salt, then bake in a preheated oven at 400°F until crispy, about 20-25 minutes.
Wash and chop the kale, carrots, cabbage, radish, tomatoes, and dill.
In a large bowl, combine the chopped vegetables and herbs.
Whisk together the extra virgin olive oil, lemon juice, Mandarin Orange Vinegar, salt, and black pepper to make the dressing.
Toss the salad base with the dressing until well coated.
Add the cooked orzo and crispy garlic chickpeas to the salad and mix gently.
Slice the avocado and add it to the salad just before serving.
Notes
Mandarin Orange Vinegar can be substituted with any citrus-infused vinegar for similar flavor.
