Perfect for a picnic or packing your lunch for work, this orzo pasta salad with artichoke, squash and spinach will come together in less than 30 minutes. It's loaded with fresh veggies and tossed in a simple homemade mason jar-shaken vinaigrette.
Cook orzo in boiling, salted water on the stove, according to package directions. Be sure to stir frequently, as orzo has a tendency to stick to the bottom of the pan.
1 pound orzo
Meanwhile, in a large bowl, add the artichoke, green peas, tomatoes, bell pepper, onion, kidney beans, summer squash and spinach and gently toss to combine.
8 ounces artichoke hearts, 1 cup frozen green peas, 10 cherry tomatoes, 1 bell pepper, 1 medium onion, 15 ounces canned kidney beans, 1 yellow summer squash, 4 ounces baby spinach
Taste the orzo to check for doneness. It should be tender. Once done, drain and lightly rinse with cold water. (I don't normally recommend rinsing pasta, as the starch brings delicious flavor to your dish. But, orzo sticks like crazy, so lightly rinsing it will help it be fluffy and separated, without having to add oil.)
For the dressing, add all ingredients to a large, quart-size mason jar. Close lid tightly and shake vigorously to combine. Taste and adjust seasoning, as needed.
½ cup red wine vinegar, ¼ cup dijon mustard, ¼ cup whole grain mustard, ¼ cup agave nectar, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper
Add orzo and ½ of the dressing to the bowl and gently toss to combine. Taste and add more dressing, as needed.
Notes
Orzo pasta can be substituted for any other type of small, short pasta you prefer.