Nutrient Dense Greek Pasta Salad

Written by Shianne Fisher 

 

Summer is basically here, and if you’re like me, you love a good pasta salad in the summertime. Be it at a backyard barbecue, a graduation party or leftovers sitting in the fridge for my own personal consumption — I. Love. Pasta salad. So when I stumbled across this recipe by Danielle Brown (@healthygirlkitchen), I had to try it. And now it’s something I throw together every couple weeks in the hotter months so I have something cool and nutritious on hand when I need a quick lunch or afternoon snack. Or I whip this up to bring as a side dish to a get together. It pairs nicely with grilled chicken breast! Feel free to sub whatever ingredients you prefer over ones you don’t, but I’d suggest keeping to the list for those good Mediterranean flavors and textures.

Ingredients

Olive or avocado oil

Salt and pepper

Salad

1 cup dry orzo

1 red bell, diced

3 large carrots, chopped

1/2 head cauliflower, chopped

1 medium zucchini, cubed

1 red onion, diced

1 can chickpeas

1/2 cup feta

Dressing

1/2 cup hummus

2 tablespoons lemon, juiced

2 tablespoons water

1 tablespoon olive oil
 

1. Whisk all dressing ingredients together and season with salt and pepper. Store in the fridge until ready to use.

2. Roast all the veggies with olive oil, salt and pepper at 425 for 30 minutes. 
   *You could also slice them in large wedges and throw them on the grill and dice them after they’ve cooled. This adds a little more flavor. Be sure to watch them carefully so they don’t get too charred, and flip them after a few minutes.

3. While the veggies roast, bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.

4. Drain and rinse chickpeas then warm them in the microwave tossed with olive oil, salt and pepper.

5. Add all ingredients to a bowl and toss.

6. Serve slightly warm or let chill in the fridge for later use. Recipe keeps for about a week. Top with more feta if desired.