The fun addition of dill pickle juice to this orzo pasta salad is a great way to add flavor and brightness without ratcheting up the fat and calories! Perfect for a picnic or a quick work lunch, you’ll definitely be craving this one week after week!
Prep time: 20 minutes
Cook time: 9 minutes
Stage: 1 | 2
1 ShiftSetGo Orzo Pasta
1 TBSP Primal Kitchen or Sir Kensington’s Avocado Mayo
1/2 cup chopped dill pickles
1 TBSP dill pickle juice
1 TBSP chopped fresh dill
1/2 tsp dried parsley
1/8 tsp dried dill
1/8 tsp onion powder
Sea salt and black pepper, to taste
- Bring 4 cups of lightly salted water to a boil in a medium saucepan. Leave the orzo pasta in the pouch, and place the pouch carefully into the water. Turn heat to medium and let the orzo simmer for 9 minutes.
- Carefully remove the pouch from the water and drain. Place orzo into a small bowl and set aside to cool.
- Once cool, add the mayo, pickles, pickle juice, fresh dill, parsley, dried dill, onion powder, and a pinch of salt and pepper.
- Stir well to combine the orzo pasta salad and serve.
Orzo pasta salad tips
Up your vegetable count by adding other raw, diced Green Zone Veggies like peeled cucumbers, radishes, celery, arugula, and spinach.
Try adding diced, grilled chicken for additional protein!
Fresh dill can lose its flavor quickly, so try growing it yourself at home for the freshest dill possible!
SSG notes (per serving)
1 SSG meal
1/2 cup veggies