Mediterranean Orzo Salad Jars
Brighten your day with this vibrant Mediterranean orzo pasta salad, tossed with lemon, olive oil, and balsamic vinegar for a refreshing meal.
Ingredients
- 1/2 cup olive oil
- The juice and zest of 1 lemon
- 2 tablespoons balsamic vinegar
- 1 clove garlic (minced or grated)
- Salt and pepper (to taste)
- 1 pound orzo pasta (use gluten free if needed)
- 2 cups cooked chickpeas or 1 can chickpeas (drained and rinsed, 14 ounce)
- 1 ounce jar marinated and roasted artichokes (lightly chopped)
- 2 ounce roasted red peppers or 1 jar roasted red peppers (sliced)
- 1 cup fresh basil, 1/4 cup fresh parsley, 1/4 cup fresh mint (chopped)
Instructions
- For the dressing, combine the olive oil, lemon juice and zest, balsamic vinegar, garlic, and a pinch of salt and pepper in a glass jar. Taste and adjust seasonings as needed.
- Cook the orzo pasta according to package directions. Drain well.
- Grab 4-6 (16-28 ounce) glass jars for layering.
- Evenly layer each jar starting with the dressing, ensuring it coats the bottom.
- Add chickpeas, chopped artichoke hearts, sliced roasted red peppers, cooked orzo pasta, and chopped fresh herbs (basil, parsley, mint) in distinct layers.
- Fill the jars to just the top with spinach and top with cherry tomatoes. Cover and store in the fridge for up to 1 day. To serve, eat straight from the jar or dump into bowls.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.