The Perfect Orzo Pasta Salad.
To me, a barbecue isn’t complete without a good pasta salad. This pasta salad is inspired by the pasta salad I grew up eating. It gets even better over time so it’s a great make-ahead dish for a barbecue and even meal prep. I love making this with banza rice (which is orzo made from chickpeas) for extra protein. And if you’re a Trader Joe’s girlie, you can get all of the ingredients from TJ’s without the dreaded second grocery trip. Best served cold with loved ones - enjoy!
Ingredients
1 pound of orzo or short pasta of choice (I love using banza for added protein)
1 Cup of Cherry Tomatoes, Sliced in half with the bigger ones quartered
1/2 Cup red onion, small dice (about 1/4 of a medium onion)
3/4 Cup red bell pepper, small dice (1 medium pepper)
1/2 cup sliced black olives, drained and rinsed (1 of the little cans)
1 1/2 cups quartered marinated artichoke hearts, halved once more (1 12oz jar)
4 cups of baby arugula (save this step for right before you serve - you could also use a handful of fresh minced parsley instead)
Balsamic Vinaigrette
(Growing up we used the good seasoning’s zesty Italian packet - but this is how to make it even better on your own!):
1/3 Cup Balsamic Vinegar (one that tastes sweet on its own - the Trader Joe’s one is good!)
1/3 Cup Red Wine Vinegar
1/3 Cup Olive Oil
1 Tbs Dried Oregano
1 Tsp each of Garlic and Onion Powder
1/2 tsp Dijon
1/2 tsp kosher salt and fresh cracked black pepper (+ more to taste)
Method.
Step 1.
Prep your diced red onion and olives and sliced olives and cherry tomatoes and artichokes and set aside. I like to remove any tough leaves I feel while going through to slice the artichokes - and don’t throw out that jar yet after draining!
Step 2.
Combine your dressing ingredients in the empty drained artichoke jar - shaking your dressing in a jar ensures that it the olive oil emulsified and makes for one less dirty dish. If you used canned artichokes whisk in a bowl, slowly adding in the olive oil last as you whisk to emulsify.
Step 3.
Bring water to a boil, salt your pasta water, and cook your pasta to the instructions.
Step 4.
Pour 1/2 of your dressing into a large mixing bowl. This will ensure that the second you drain your pasta, it’s hitting the dressing and will start soaking up all of that goodness. Drain your pasta and add it immediately on top of the dressing in the large bowl to do just that!
Step 5.
Stir your pasta so every piece is coating in the dressing and begins to absorb it and cool down. Once your pasta stops steaming, add in your prepped veggies, top with more of your dressing and stir to fully incorporate.
Step 6.
Refrigerate to let all of the flavors come together - at least 2 hours, ideally overnight. Right before serving toss in your fresh arugula (and/or parsley), add more dressing if desired, and enjoy!