Prep time: 15 mins | Cook time: 10 mins | Servings: 8
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 6 Points
Protein: 11g
Net Carbs: 44g
Fat: 8g
Calories: 305 kcal
Description
Bright, colorful, and loaded with crisp garden vegetables, this Summer Veggie Orzo Salad is a refreshing dish ideal for meal prep, picnics, and warm-weather gatherings. Tender orzo pasta and hearty chickpeas are tossed with diced cucumber, sweet bell peppers, red onion, corn kernels, and fresh parsley in a zesty lemon-olive oil dressing.
Anti-Inflammatory Highlights
Extra Virgin Olive Oil & Lemon Juice: Provide heart-healthy monounsaturated fats, oleocanthal, and vitamin C to help combat cellular oxidative stress and support overall vitality.
Chickpeas & Rainbow Vegetables: Deliver plant-based protein, prebiotic dietary fiber, quercetin, and carotenoids to promote gut health and steady metabolic energy.
Ingredients
1 lb orzo pasta
1 can chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup bell pepper, diced
1/3 cup red onion, diced
1/2 cup corn kernels
1/2 cup fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
Salt to taste
Black pepper to taste
Instructions
1. Cook the Orzo: Bring a large pot of salted water to a boil. Cook the orzo pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to cool completely.
2. Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo pasta, drained chickpeas, diced cucumber, diced bell pepper, diced red onion, corn kernels, and chopped fresh parsley.
3. Whisk the Dressing: In a small bowl or jar, whisk together the lemon juice, olive oil, salt, and black pepper until emulsified.
4. Toss & Chill: Pour the dressing over the orzo and vegetable mixture, tossing well until everything is evenly coated. Chill in the refrigerator for at least 30 minutes before serving so the flavors meld together!