Green Veggie Orzo Pasta Salad

This bright and flavorful green veggie orzo pasta salad is packed with green vegetables and makes a great side dish or summer lunch. I've been making more pasta salads to make ahead and have in the fridge as summer is upon us. It's one of those dishes that feels like it can be a poolside dish or eat on the patio with some grilled chicken or steak.

Green Veggie Orzo Pasta Salad

Salad ingredients

1 cup uncooked orzo

2-3 zucchinis, halved and sliced

1 bunch green scallions

10 oz frozen edamame

3 cups arugula

10 oz jar of marinated artichoke hearts

Salad dressing

2 tsp avocado oil

6 garlic cloves, whole, charred

(The white parts of your scallions from above charred)

1 lemon - zest and juice

1 tablespoon white wine vinegar

1/4 cup fresh dill

1/4 cup olive oil

Directions:

1. Bring a medium sized pot with salted water to a boil. Cook your orzo as directed on the package for al dente. Drain and transfer to a large mixing bowl. I cook these while I'm prepping the following steps as well.

2. Trim the roots off your scallions and cut them into light and dark parks. Slice your zuchinni into half moons.

3. Cook the frozen edamame as directed on the package and remove from shells if needed into a large mixing bowl.

4. Heat a griddle to medium heat with a little avocado oil and add the white parts of the scallions and the whole garlic cloves and zucchini moons to the griddle for a few mins, turning over to char them and soften them.

5. Chop the green parts of the scallions and add them to your mixing bowl with the edamame and cooked orzo.

6. Once the veggies are done grilling add the zucchini to the mixing bowl and add the white parts of the scallions and grilled garlic to a blender.

7. In the blender you'll also add the ingredients listed above for the dressing (olive oil, lemon zest and juice, white wine vinegar, fresh dill and olive oil). Blend together until smooth. Salt and pepper to taste.

8. Drain and roughly chop your artichoke hearts and arugula and add to the large mixing bowl.

9. Pour your dressing over your pasta salad and stir to combine. Taste test for more salt/pepper and enjoy!

We like to serve ours as a side for grilled chicken but it's also delicious on it's own, especially the next day after sitting in the fridge over night.

For more summer pasta salads check out our seafood pasta salad and our Greek tortellini salad. If you want more veggies, the chickpea and cucumber salad is always a hit too!