Quick Orzo Pasta Salad - Instant Pot Option
Quick Orzo Pasta Salad with fresh veggies and chickpeas is hearty vegan summer pasta salad. Homemade lemon herb dressing adds Mediterranean flair.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Colorful Salads
Cuisine: American
Servings: 6 cups
Calories: 253kcal
- 6 oz dry gluten free or regular orzo pasta
- 1 cup cherry or grape tomoatoes - cut in half
- 2 persian cucumbers - cut into bite size pieces
- 1 cup packed baby spinach leaves
- 1 cup cooked chickpeas
- ½ cup fresh spring peas optional
Cook the orzo according to package directions until al dente. Drain the orzo, run some cold water and let it cool. You can also cook the orzo in the instant pot.
In the meantime, wash and chop the veggies. Whisk together salad dressing ingredients.
Mix the cooked orzo with cooked chickpeas and all the chopped veggies in a bowl. Add the dressing and toss it gently so the dressing coats all the ingredients.
Season the salad with salt, pepper, red chili flakes to taste, Garnish with chopped basil leaves and parmesan cheese or nutritional yeast.
Enjoy right away, or refrigerate for about 30 minutes so that all flavors mend well .
Cooking Orzo in a Pressure Cooker like Instant Pot
It is easy to make a big batch of orzo or other pasta in an electric pressure cooker like Instant Pot. I like to add 1 tbsp. oil to prevent the pasta from clumping together and ½ teaspoon salt and seasoning for flavors to the cooking water.
Use 1:2 orzo to water ratio and cook on high pressure at 5 minutes followed by quick pressure release. Use colander and drain any excess water. Rinse the orzo in cold water to avoid it from further cooking and sticking together
Cooking Orzo on Stove Top
Serving: 1cup | Calories: 253kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 453mg | Fiber: 5g | Sugar: 7g