Orzo Pasta Salad

This Orzo Pasta Salad mixes both orzo pasta and cauliflower rice for a lower calorie salad. This salad does not soak up all the dressing in the fridge.

Course Salad

Cuisine American

Prep Time 15

Cook Time 10

Servings

Calories 185kcal

Author Jill McOwen

Ingredients

1 cup orzo pasta
10 oz frozen riced cauliflower
3 cups zucchini cut into bite-sized pieces
1 tbsp butter
1/3 cup extra virgin olive oil plus more for the zucchini
3 tbsp lemon juice
2 tsp garlic salt
1/2 tsp cracked black pepper
2 tbsp fresh parsley finely chopped
1/2 cup feta cheese crumbled

Instructions

Cook the orzo pasta according to package directions in salted water. Drain and add the pasta to a large bowl. Stir in one tablespoons of butter to coat the cooked orzo.
Meanwhile, microwave the cauliflower rice according to package directions. Add the rice to the bowl with the buttered orzo and stir until well combined. Cover the bowl with plastic wrap and put it in the fridge.
Wash and cut zucchini into bite-sized pieces. Toss it with about a tablespoon of olive oil and one teaspoon of garlic salt. Air fry the zucchini at 375 degrees F for 8 - 10 minutes, or until just tender. If you don’t own an air fryer, you could roast the zucchini in the oven.
While the zucchini is cooking, whisk together the 1/3 cup olive oil, 3 tablespoons of lemon juice, one teaspoon of garlic salt and 1/2 teaspoon of black pepper.
Once the zucchini is finished cooking in the air fryer, add it to the bowl with the orzo and cauliflower rice. Pour half of the olive oil mixture over the orzo pasta salad and stir well to coat. Return the bowl to the fridge, covered, and allow to chill for at least 2 hours.
When ready to serve, toss the orzo pasta salad with the remaining half of the olive oil and lemon dressing, feta cheese and chopped parsley.

Nutrition