I love convenience, don’t we all? We’re always on the move: work, errands, family, plans – sometimes you just need to “grab ‘n go”. When I DO have the time, I love to make easy meals that I can toss in the fridge and save for the week.
My orzo pasta salad is ADDICTING. You’ve been warned! I typically make enough to snack on for a few days but when I invited my friends Scheana and Zack over to taste test, the entire batch was gone in minutes.
I prefer packaged sun-dried tomatoes to oil-packed tomatoes for this recipe, especially if you are going to save some of the pasta salad for leftovers. The EVOO in the recipe will hydrate the tomatoes so the additional oil in jarred tomatoes is unnecessary. I also prefer crimini mushrooms to plain white button mushrooms because they are slightly more mature. A more matured mushroom means more flavor and a firmer texture (they will also hold up better in the oil/vinegar).
Orzo salad is a great side dish, a quick lunch and also easy to pack up for your next picnic or beach day! If you’re packing to-go for more than one person, I like to put it in a disposable to-go cup with a lid and put a plastic fork through the straw hole. How’s that for a healthy lunchable?
This recipe is light and full of flavor but if you want some flare, feel free to sprinkle some feta or freshly grated parmesan cheese over top. Enjoy!