Everybody needs an easy pasta salad in their recipe repertoire. A salad that can be thrown together at the last minute using pantry staples that you have on hand.
Melissa’s Produce has a line of steamed, ready to eat vegetables, which can be stored in your refrigerator for weeks before use. You can grab a package at the last minute to make a side dish, add to a main dish or create a new dish!
I had some peeled and steamed fava beans and artichoke hearts in my fridge, and a pint of tomatoes that were getting close to being added to my garden composter. Those ingredients were perfect for a light and healthy vegetarian pasta salad.
- 16 ounces orzo pasta, cooked according to package directions
- ¼ cup extra virgin olive oil
- ¼ cup champagne vinegar
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried or 1 tablespoon fresh tarragon leaves
- 1½ teaspoons fine sea salt
- ¼ teaspoon Aleppo pepper or red pepper flakes
- 1 pint cherry tomatoes, halved
- 1 package (6.4 oz) steamed artichoke hearts, chopped
- 1 package (8.8 oz) peeled and steamed fava beans
- Place the cooked orzo in a large bowl.
- In a smaller bowl whisk together the olive oil, vinegar, lemon juice, lemon zest, tarragon, salt and Aleppo pepper.
- Pour the dressing over the pasta, mix well and let it sit for half and hour to let the flavors meld.
- Add the tomatoes, artichokes and fava beans.
- Mix the vegetables into the pasta, adjust seasoning if needed.
- Serve at room temperature for the best flavor.
Optional add-ins are feta cheese, olives, arugula or chopped kale.
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