Winter Orzo Pasta Salad

This Winter Orzo Pasta salad is incredible. It has a base of Dino kale and cabbage mixed with tender orzo pasta. It has crunchy chickpeas and radishes, sweet cherry tomatoes, herbs and a simple citrus dressing. There is a good reason this recipe has gone viral on social media. It's insanely delicious as well as stunning.

Why you will love this pasta salad

There is so much to love about this Winter Orzo Pasta Salad. It is balanced and nutritious. This vegan recipe is as delicious as it is good for you. Chock full of beans and greens it is an optimal Vegan meal or side for any dinner main. I love this one because it is very filling yet not heavy. Some could call this a slaw but the addition of orzo makes this a pasta salad worth writing home about.

What is orzo?

The star of this Winter pasta salad is the orzo pasta. Orzo is one of my favorite pasta shapes. These tiny oblong pastas have a great texture that I love. It is soft, yet firm and works so well with chilled pasta salads like this one. Orzo cooks quickly and doesn't swell unpleasantly with time as some pastas do. That's why it is great for salads and soups. If you have ever had boxed rice pilaf, you have had orzo. It's the larger, chewier rice and it's glorious.

Ingredients for Winter Orzo Salad

• Dino Kale and Cabbage- These two make a great bulk to this salad. If you have never tried Dino kale, you must! The leaves are much more tender than regular kale. They are very dark green and smooth with a scaly look that resembles dinosaur skin. This kale responds so well to massage with lemon, olive oil and salt making it exquisitely tender. Both Dino Kale and Cabbage are ideal for this Winter salad as they are both hardy and can retain their integrity after dressing for some time. Sub red cabbage and curly kale if you like.
• Olive Oil, Citrus Vinegar and Lemon-I use good quality extra virgin olive oil, orange infused vinegar, lemon juice, salt and pepper. The oil and vinegar I like best are from my friends at Wild Groves, who make superior quality gourmet infused oils and vinegars. But you can use any citrus infused vinegar you find. Or simple substitute any vinegar that you have on hand. Balsamic Vinegar, White Vinegar and Apple Cider Vinegar will work. But you should add 1tbsp pure maple syrup to balance the tartness if using a substitute. Or use a squeezed orange to sweeten.
• Crispy Chickpeas- Most people like croutons in their salads. I prefer crispy chickpeas! For this Wintery Salad, I use Crunchy Garlic Chickpeas which were a perfect match. Crispy chickpeas up the protein of any dish and also satisfy that craving for crunch. They are so easy to make and really bring the texture profile to a new level. Don't mix them in, instead use them as a topper so they don't lose their crunch over time. The best subs for the chickpeas are white beans or cooked lentils prepared in the same manner as the chickpeas.
• Watermelon Radish- For color and added texture and flavor, I added watermelon radish to this Winter Salad. Watermelon radishes are crunchy, slightly spicy and have breathtaking color. Use any kind of radish you can find.
• Fresh Dill- I love adding fresh herbs to salads. Dill has such a big and distinct flavor profile. Substitute parsley or mint for best taste results.
• Carrots and Cherry Tomatoes- These guys added some sweetness to round it all out. Carrots have a crunchy texture and cherry tomato are the best pic year round
• Avocado-Buttery ripe avocado adds another layer of delectable to this Winter Orzo Salad. Be sure to add this ingredient right before serving for best results. Do not toss into the prepared salad as avocado will brown and get ugly.
• Orzo Pasta- I love the delicate mouthfeel of orzo. But you can substitute and pasta shape you like. Orecchiette is a great sub!

How to make Winter Orzo Pasta

This salad is really easy to make. It requires a little chopping, some baking and some boiling. But it's all pretty quick and easy enough for a beginner cook's skill level.

• Make the Crispy Chickpeas- Tossing them in spices and baking on a sheet pan is a no fuss, low maintenance cook. Do this first to make the timing of the recipe quick.
• Chop the salad- Chopping the salad ingredients is easy work with a sharp knife. If you prefer to buy the kale, cabbage and carrots prepared in a bag, this recipe will be even quicker and easier.
• Cook the Orzo- This is an easy step, just boil the pasta. Quick tip for pasta salads: don't cook the pasta al dente because it will get harder when it's cold. Be sure to rinse the pasta well with cold water to stop it from cooking. Then drain it well and toss it with a drizzle of olive oil to prevent sticking.
• Combine- In a large bowl, combine the cooked orzo with the salad ingredients.
• Dress the salad- Add the olive oil, infused vinegar, lemon, salt and pepper and mix thoroughly to coat with hands or tongs
• Garnish and serve- Finish the winter salad with avocado and crunchy chickpeas.

Deeper dive into the Dressing for Winter Orzo Salad

This Winter Orzo Pasta Salad has been one of my most popular recipes for years now. But people are always asking me about the dressing, asking for the dressing recipe etc. This is a dressing you make while mixing. It is not a separate item. The salad is simply dressed in the moment with extra virgin olive oil, lemon and orange infused vinegar. Salt and pepper is added to enhance the veggies and the dill gives it a fresh pop. It is the easiest and most basic of dressings yet it is exquisite and makes all the flavors pop in this salad. That is why it is so popular! If you prefer to add all the dressing ingredients to a vessel instead and mix with a whisk and then combine it with the salad, do it. I just love the simplicity of mixing the salad dressing directly into the salad.

Tips for Crispy Chickpeas

Crispy Chickpeas make this salad a keeper. They are meaty and crunchy, give it more body and make it tastier and more filling. But, crispy chickpeas can be tricky. Here are some tips to make your oven baked chickpeas awesome.

• Drain them well! Make sure you drain those suckers. If they have too much aquafaba clinging to them they won't crisp. To ensure maximum drying, blot them with a clean towel or paper towel before tossing with oil and spices.
• Add more oven time- Because ovens and altitudes vary, oven baking chickpeas is not an exact science. If your chickpeas are not as crispy as you like, add more baking time in 5 minute increments. Check them every 5 minutes to ensure they aren't burning until they are as crisp as you like.
• Keep them separate- I don't mind a soggy crisped chickpea but you might. So keep those babies separate from the tossed salad and add them on top when you are serving.
• Try Air Frying- Oven baked crispy chickpeas will never get as crisp as a deep fried garbanzo bean that you buy at Whole Foods. They will always have a little mealyness in the middle. If you want them really crunchy, air fry them instead!

More Wintery Salads you will love

• Harvest Wild Rice Salad
• Broccoli Rabe and Bean Salad
• Winter Kale and Farro Salad