Make-Ahead Lemon Vegetable Orzo Camp Cooler Salad

Orzo is one of those base ingredients that become overlooked with all the other available options on shelves these days. When I created this recipe, it was to accomplish two things. To get rid of the unused frozen bags of veg in my freezer and to be an easy grab for hikes through the holidays. Luckily, it was a success on both fronts. This pasta dish actually tastes better after a day or two, so I recommend mixing it up and letting it sit. If you’re looking to serve this as a side, a great main that also keeps well in the cooler would be our Lime and Avocado Chicken Salad that is perfect for a lettuce wrap addition.

2 c cooked & cooled orzo
2 c frozen broccoli, blanched
1 c frozen petite peas, blanched
1 c frozen shelled edamame, blanched
1 roasted red pepper, diced
3 scallions, diced
1/3 c avocado oil (or olive)
2 tsp lemon zest
2 lemons, juiced
2 shallots, minced
1 tsp ground pink Himalayan salt
1/4 c dill, minced
1/2 tsp black pepper, ground
1/4 tsp red chili flakes

In a large bowl, mix the orzo, blanched veggies, red pepper, and scallions. In a small bowl mix together the rest of the ingredients to create a dressing. Drizzle over the larger bowl ingredients and toss to coat. Chill in the fridge for a few hours or overnight before enjoying.

Serves 6