Marinated Tomato and Avocado Salad with Orzo

🥘 Ingredients

• avocado
  1 unit
• basil
  1 bunch
• chickpeas
  15 oz
• garlic cloves
  2 cloves
• olive oil
  2 tbsp
• orzo pasta
  8 oz
• pepitas
  2 tbsp
• tomatoes
  4 medium
• white wine vinegar
  2 tbsp

🍳 Cookware

• large pot
• medium bowl
• strainer
• large bowl

1. 

   1

   Bring a large pot of water with a large pinch of salt to a boil. Cut the tomatoes into 1-inch cubes and toss into a medium bowl . Smash the garlic cloves with the side of your knife and add them to the tomatoes along with the white wine vinegar . Season with salt and black pepper and set aside to marinate.

   tomatoes: 4 medium, garlic cloves: 2 cloves, white wine vinegar: 2 tbsp
2. 2

   Add the orzo pasta to the boiling water and cook ⏱️ 7 minutes , until al dente. Drain using a strainer and rinse under cool water.

   orzo pasta: 8 oz
3. 

   3

   Meanwhile, drain and rinse the chickpeas . Thinly slice the basil . Halve, pit, and cube the avocado .

   chickpeas: 15 oz, basil: 1 bunch, avocado: 1 unit
4. 

   4

   Toss the orzo pasta in a large bowl with the chickpeas, avocado, 1 tbsp olive oil , and half the basil. Season with salt and black pepper.

   olive oil: 2 tbsp
5. 

   5

   Serve the orzo pasta topped with the marinated tomatoes (discard the garlic cloves!) and sprinkle with the pepitas and remaining basil. Enjoy!

   pepitas: 2 tbsp