Herb-Lovers Lemony Orzo Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(27)
Ingredients
4 servings
- 12 ounces uncooked orzo (or any pasta shape)
- 2 large handfuls fresh baby spinach, chopped
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 English cucumber, diced
- half a small red onion, diced
- 1 cup roughly-chopped fresh basil leaves
- 1 cup roughly-chopped fresh mint leaves
- 1-2 lemons, zested and juiced
- 1/4 cup olive oil
- sea salt and freshly-cracked black pepper, to taste
- optional: 1/2 cup crumbled feta or goat cheese
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Preparation
Step 1
Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions. Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled. Transfer pasta to a large mixing bowl.
Step 2
Add the remaining ingredients to the mixing bowl (using cheese if desired). Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste. (I used about 1 teaspoon each of salt and pepper.) Also feel free to add in extra lemon juice if you’d like an extra-lemony salad. (
Step 3
Serve immediately. Or cover and refrigerate for up to 3 days.
Step 4
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