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Jennifer Aniston’s style Pasta Salad
By : Sara Girard
Ratings
- Prep
- Cook
- Skill
- Beginner
- Diet
- Vegan
Ingredients 4 Number of Servings
1 cup Barilla Orzo (uncooked)
1 ½ cups English cucumber, diced
½ cup red onion, finely chopped
1 ½ cups chickpeas, drained and rinsed
1 cup fresh parsley, chopped
¼ cup fresh mint, chopped
½ cup unsalted pistachios
¾ cup plant-based feta, crumbled into small pieces
Salt and black pepper to taste
Vinaigrette:
1/4 cup olive oil
Juice of 1 freshly squeezed lemon
2 to 3 tbsp maple syrup (to taste)
A pinch of garlic powder
A pinch of salt and black pepper, to taste
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Instructions
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Bring a pot of salted water to a boil. Add the Barilla Orzo pasta and cook according to the package instructions. Drain and let cool.
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Meanwhile, chop the vegetables, fresh, herbs, and feta. Once the orzo has cooled, add ingredients to the orzo, and season with salt and pepper to taste. Mix well.
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In a small mason jar, combine the olive oil, lemon juice and shake until emulsified. Pour the dressing over the vegetables and orzo and mix well to coat evenly.
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Refrigerate for a few hours or serve immediately.