Description
Each bite is a harmonious blend of textures and flavors, this Roasted Red Pepper Bean Orzo Salad is brimming with hearty and wholesome goodness.
Ingredients
Scale
Base Salad Ingredients:
- 1 cup orzo *
- 1 – [ 15.5 can ] cannellini beans, drained and rinsed *
- 5 to 7 green onions, thinly sliced (+/-)
- ½ cup finely chopped roasted red peppers *
- ¾ cup red bell peppers, small dice
- ½ cup toasted blanched slivered almonds *
Dressing Ingredients:
- 1 Tablespoon lemon juice
- 1 Tablespoon tahini
- 3 Tablespoons distilled white vinegar (or apple cider vinegar)
- 3 Tablespoons tomato sauce
- 1 teaspoon pure maple syrup (+/-)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ to 1 teaspoon sea salt (+/-)
- Pinch cayenne pepper (+/-)
Instructions
- Cook one cup of dry orzo pasta according to package directions. After reaching al dente stage, drain and rinse thoroughly with cold water to remove excess starches, and to cool off the orzo. Allow to drain until ready to use in Step 3.
- Place all the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified, set aside.
- Place all the Base Salad Ingredients (including the cooked and cooled orzo) into a large bowl, mix well to evenly distribute the ingredients, then pour the dressing over the salad ingredients, stir well to thoroughly coat all the ingredients.
- Serve either at room temperature or cold. Note: Refrigerate any leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4-5