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Rainbow Orzo Salad
Amy

Rainbow Orzo Salad

This vibrant Rainbow Orzo Salad is a feast for the eyes and the palate, bursting with fresh, colorful ingredients. Perfect for a quick lunch or a side dish, it’s ready in just 27 minutes, making it ideal for busy days.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Cuisine: Mediterranean cuisine
Ingredients Method

Ingredients
  

Salad 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
  • ¼ cup toasted pine nuts
Dressing Ingredients
  • 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

Method
 

  1. In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.
  2. Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool to room temp before adding to the salad.
  3. Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
  4. Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.
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