Mediterranean Orzo Bowl with Mozzarella and Chickpeas

Instructions

1. 1

   Bring a large pot of water to a boil. Add the dry orzo and cook according to the package directions until al dente.

2. 2

   Drain the orzo and rinse briefly under cool water to stop the cooking. Let it drain well, then transfer it to a large mixing bowl.

3. 3

   Dice the zucchini into small bite-sized pieces. Heat a small portion of the olive oil in a pan over medium heat, then sauté the zucchini for 4–5 minutes until just tender. Let it cool slightly.

4. 4

   Slice the roasted red bell pepper into strips or small pieces. Halve the Kalamata olives if desired.

5. 5

   Mince the garlic finely and chop the fresh parsley.

6. 6

   In a small bowl, whisk together the remaining olive oil, white wine vinegar, minced garlic, and chopped parsley to make the dressing.

7. 7

   Add the cooked chickpeas, mozzarella balls, sautéed zucchini, roasted red bell pepper, and Kalamata olives to the bowl with the orzo.

8. 8

   Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.

9. 9

   Let the bowl rest for 5–10 minutes before serving so the flavors can blend. Serve at room temperature or chilled.