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Quick Orzo Pasta Salad

Posh Journal
Cook Time 15 mins
Total Time 15 mins
Servings 4 -6

Ingredients
 

  • 2 cups cooked Orzo, see packaging for directions on cooking the Orzo
  • 1 cup fresh tomatoes
  • ½ cup fresh chopped basil
  • ½ cup fresh nectarine
  • 1 cup fresh mixed greens (arugula, spinach, red lettuce)
  • 1 tablespoon sliced almonds
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons black olives, wash and drain
  • For Yogurt Vinaigrette Salad Dressing:
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ to 1 lemon, juiced
  • 1 tablespoon yogurt
  • 1 teaspoon honey, or more according to your liking
  • ½ teaspoon salt
  • a pinch of freshly ground black pepper

Instructions
 

  • Whisk together all dressing ingredients. Add more salt, honey and pepper if desired.
  • Place cooked orzo, tomatoes, chopped basil, nectarine, mixed greens, sliced almonds, pumpkin seeds and black olives in a serving bowl.
  • Pour in the yogurt vinaegratte dressing and stir until well combined.
  • Serve immediately or fridge until ready to use.
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