Fourth of July weekend is here, which means that summer is in full swing! It's the season for picnics, parties, potlucks and BBQs. If you're looking for a new dish to bring to gatherings that will be sure to satisfy both vegans and non-vegans, alike, give this fun twist on the classic pasta salad a try!
The best part about this salad? Well, there are two, actually! First, it's an incredibly simple recipe (there are even a few "cheat" steps to make it even simpler), and second, it's completely customizable, based on your particular preferences. This one's a proven fave for us at parties and gatherings, and we think you'll really enjoy it, too.
If you want to give it a try, here's what you'll need:
- 1 lb. orzo, cooked according to package, and drained
- 1 can chickpeas, drained
- pitted and halved kalamata olives (amount based on your preference)
- sun-dried tomatoes, chopped (amount based on your preference)
- marinated artichokes, chopped (amount based on your preference)
- 1/2 cup red wine vinegar
- 2 Tbsp. olive oil
- 2 Tbsp. dried oregano
- salt and pepper, to taste
- optional: pre-made dolmades (stuffed grape leaves)
Here's how you make it:
- While orzo is cooking, combine all other ingredients* in a large bowl and stir well.
- After draining orzo, add to bowl and stir well to thoroughly incorporate all ingredients.
- Refrigerate for at least two hours, give a good stir, then taste. Add more vinegar or oil if the salad seems a bit dry, and more salt, pepper or oregano if you think it needs it.
- Serve with dolmades, if desired.
*CHEAT STEPS: You can purchase just about all of the "add-ins" from most grocery store salad/olive bars! Save a few steps and some time by purchasing what you want, then adding it into your salad. Try roasted peppers, pickled veggies, or roasted garlic. You can also use a pre-packaged dressing/marinade instead of making your own. There are so many possibilities -- let your taste buds lead the way and have fun!