bohemianwanderer – Transform your leftover ingredients into a colorful, nourishing orzo salad bowl that’s satisfying, flexible, and easy to assemble. This dish blends cooked orzo, beans, vegetables, cheese, nuts, and herbs for a balanced meal that makes the most of what you already have at home.
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Start with 300 to 400 grams of cooked orzo, which comes from about 125 to 150 grams of uncooked pasta. Once the orzo is cooked and cooled, place it in a large serving bowl. Then build the salad like a buddha bowl, layering ingredients side by side before mixing. This lets you see your components clearly and ensures a balanced bite once combined.
Next, add 130 to 260 grams of cooked beans or pulses, such as canned cannellini beans, brown lentils, or kidney beans. Continue with 200 to 300 grams of vegetables—either cooked or raw. Great options include frozen peas, diced boiled sweet potatoes, or chopped green peppers.
For added texture and flavor, include 100 to 200 grams of cheese. Feta, parmesan, or cheddar work well, sliced or crumbled over the salad. Sprinkle on 50 to 100 grams of toasted nuts or seeds like cashews, almonds, peanuts, or pumpkin seeds.
Enhance the salad further with 50 to 100 grams of store cupboard additions. Use what you have—sun-dried tomatoes, dried apricots, or sultanas bring sweetness and depth. Finally, top with 30 to 50 grams of soft herbs such as parsley, coriander, or mint. Finely chop the stalks and roughly chop the leaves for the best texture.
If you have any flavorful leftovers like pesto or chutney, mix those in too. This is a great way to use up bits of prepped ingredients while reducing food waste.
Dress, Mix, and Serve for a Wholesome, Customizable Meal
The dressing brings the salad together, so choose one that complements your ingredients. If you have leftover dressing in the fridge—such as Caesar, French, or honey mustard—use it up here. Otherwise, drizzle on 2 to 4 tablespoons of oil like extra-virgin olive, avocado, or hemp oil.
Add 1 to 2 tablespoons of lemon juice, wine vinegar, or ume vinegar for acidity. These help brighten the flavors and balance the richness of the cheese and nuts. If you’re running low on dressing, stretch it with a splash of oil and lemon juice.
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Once everything is arranged in the bowl, pour over your dressing and mix gently. Taste and adjust the seasoning as needed. You can add salt, pepper, or a squeeze more lemon depending on your preference.
This orzo salad bowl is ideal for meal prep, picnics, or a quick weekday lunch. It’s endlessly adaptable and lets you use whatever is in your fridge or pantry. With a balance of carbs, protein, and fresh elements, it keeps well and tastes even better after sitting for a few hours. Whether you’re using up leftovers or preparing it from scratch, this salad offers a simple, wholesome way to enjoy a variety of flavors in one easy meal.
