Orzo Kale Salad
This delicious orzo kale salad is a hybrid between a pasta salad and a kale salad. Made with simple ingredients orzo, kale, and parmesan and topped with a lemon vinaigrette - there is tons of flavor packed into this recipe!
Servings: 8
Equipment
- Medium Saucepan
- Large bowl
- Whisk
- Colander
Ingredients
- 1 cup dry uncooked orzo
- 2 cups of chopped raw kale stems removed
- 1 shallot thinly sliced
- 1 red bell pepper thinly sliced
- ½ cup roasted unsalted almonds chopped
- 1.5 oz parmesan cheese finely shredded (about ½ cup)
For the Dressing
- ⅓ cup extra virgin olive oil
- Juice from 1 lemon about 3 tablespoons
- 2 tablespoons red wine vinegar
- Zest from 1 lemon
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Boil 1 cup of orzo pasta in a large saucepan according to the directions on the box (approx 8 minutes). Rinse under cold water after to stop the cooking process.
- While pasta is cooking, wash and prep all the veggies and add to a large bowl..
- Make your dressing in a separate bowl, whisk well, and set aside
- Add all of your ingredients to a large mixing or serving bowl and toss to mix and coat everything in salad dressing. Serve immediately or chill in the fridge for 30 minutes to 1 hour to allow flavors to marinate.
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Fiber: 4g | Sugar: 2g