Sweet and Salty Rainbow Orzo Salad
This Sweet and Salty Rainbow Orzo Salad is a refreshing and vibrant take on pasta salad, pairing sweet peas and raisins with salty olives and red onion for a bright burst of flavor.
Ingredients
- 1 cup orzo uncooked
- 1 large carrot
- ½ large red onion
- ¼ cup kalamata olives
- 1 teaspoon butter or olive oil
- ½ cup peas frozen, canned, or fresh
- ½ teaspoon sweetener like sugar, honey, or maple syrup
- ½ cup golden raisins
- ⅓ cup Greek Vinaigrette
- ¼ cup crumbled Feta cheese optional
Instructions
- Cook and drain 1 cup of orzo according to the instructions on the packet. This should yield about 2 cups of cooked orzo. Set aside until ready to assemble.1 cup orzo
- Prep your ingredients by peeling and dicing the carrot and onion and dicing the olives.⅓ cup Greek Vinaigrette
- In a large saucepan over medium heat, cook the peas in the butter and sugar until warm and coated.½ cup peas, 1 teaspoon butter, ½ teaspoon sweetener like sugar, honey, or maple syrup
- Remove the pan from heat and add the cooked orzo, prepped carrots, onions, and olives, raisins, Greek Vinaigrette, and feta (optional) and toss to coat.½ large red onion, ½ cup golden raisins, ¼ cup kalamata olives, 1 large carrot, ¼ cup crumbled Feta cheese
- Serve warm or cold and enjoy!
Video
Notes
- Carrot and onion peels can be composted or saved to make veggie scrap broth!
- You can use regular raisins if you don't have golden. Golden raisins tend to be very slightly less sweet, which is my preference, but they both work.
- Reducing your meat consumption significantly reduces your carbon footprint. Be kind to the planet (as well as your tastebuds!) with more of these delicious meatless pasta meals.