~ A delicious and refreshing salad that will leave you wanting more! ~
Prep time: 15 minutes
Cook time: 12 minutes
4 cups cooked orzo pasta (1 cup raw)
1 stalk celery diced
1 small red capsicum diced
1/3 cup chopped marinated artichokes
2 tbsp sundried tomatoes chopped
6 mixed olives chopped
1 spring onion chopped
1 tbsp parsley finely chopped
1 tbsp chopped Jalepeños
1 tbsp olive oil
1 tsp dijon mustard
2 tbsp lemon juice
For the jalepeño dressing, add all of the ingredients to a bowl and mix well. Set aside.
For the salad, cook the orzo pasta according to package instructions. This salad is best served cold so you can cook the pasta a day in advance or a few hours before and leave it to chill in the fridge.
Add all of the salad ingredients to the bowl and mix well. Add the jalepeño dressing and mix well again. Enjoy all of this wonderful deliciousness!
Cook’s note: This is one of my favourite salads to make for the warmer months and especially to take on a picnic or BBQ. It has SO much flavour, you’ll find yourself going back for seconds…or maybe even thirds!
If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies or by directly watching it from my website https://www.ritaskitchenremedies.com/food-remedies/ under Sweet Potato and Kidney Bean Salad, Bulgur and Seed Salad or Mediterranean Orzo Salad.
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