Orzo Pasta Salad with Creamy Avocado Dressing

Step 1

Cook the orzo in salted boiling water according to packet instructions. Once cooked, drain and leave to cool. Run under cold water to cool down quicker.

Step 2

Finely chop onion and cucumber. Massage kale with a bit of olive oil until softened. If using frozen peas place in a mug with boiled water for a few minutes then drain. Cube avocado then toss in some lemon juice so it doesn't brown.

Step 3

Add the orzo, onion, cucumber, kale, peas, chickpeas, rocket and avocado to a large salad bowl.

Step 4

Add all the dressing ingredients to a high speed blender and blitz until smooth. Add milk/water to thin as needed. It should be thick but pourable.

Step 5

Pour onto the salad and toss well until all combined. Serve straight away or store in the fridge in a sealed container for 3-4 days. Bring back to room temperature before serving.