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Rainbow Orzo Salad

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Serves 4 | Prep Time 15 minutes | Cook Time 12 minutes

Why I Love This Recipe


Ingredients You'll Need

1 red pepper, diced
1 ripe mango, cubed
1 small cucumber, chopped (1½ cups)
½ small red onion, diced (1/3 cup)
1 small garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
½ chopped fresh herbs (mint, basil, and/or cilantro)
½ cup uncooked orzo
Extra-virgin olive oil, for drizzling
1 packed cup arugula
¼ cup toasted pine nuts

2 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon sherry or white wine vinegar
½ teaspoon cumin
½ teaspoon sweet paprika
2 tablespoons water
½ teaspoon sea salt, more to taste
freshly ground black pepper


1.In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs, salt, and several grinds of fresh black pepper.

2.Cook the orzo according to the package directions or until al dente. Drain, gently rinse, toss with a little olive oil, and set aside to cool to room temp before adding to the salad.

3.Make the dressing. In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt, and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.

4.Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts.

Pairs Well With


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