Herb-Lovers Lemony Orzo Salad
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Herb-Lovers Lemony Orzo Salad is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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
Method
Leave the pasta in a large stockpot of generously-salted water until al dente, according to package instructions. Tip off pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled. Move pasta to a large mixing bowl.
Tip in the remaining ingredients to the mixing bowl (using cheese if desired). Turn until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste. (the cook 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. (
Plate while it is hot. Or cover and refrigerate for up to 3 days.
