This orzo salad has flavor and texture for days.
I actually can’t believe I haven’t posted any sort of orzo recipes until today, and I apologize for unintentionally withholding one of my favorite staples all these years. If you’re not familiar with orzo, it’s a delightfully versatile, rice-shaped pasta for which I’ve developed a particular soft spot for. It’s fantastic in soups or with pesto and roasted tomatoes, but I’m partial to it tossed into a simple salad.
Completely delicious, so grab a fork and get ready to dig in.
In this version, the pasta is tossed with tender spring herbs, nutrient-dense spinach, crisp red onion and tangy goat cheese. The resulting dish is simple yet comforting with a surprising depth of flavor. It makes a fabulous 15-minute weeknight meal, and leftovers are perfect for desk lunching. But I really love the idea of serving this as an easy side or main dish at family summer barbecues. Perhaps serve it with a bottle of chilled rosé and some grilled bread and have yourself a little celebration.
It’s seasonal salad perfection.
Spring Herb & Lemon Orzo Salad
12 ounces uncooked orzo
2 large handfuls fresh baby spinach (arugula would be nice too)
1 (15-ounce) can chickpeas, rinsed and drained
1 cup diced English cucumber
½ cup diced red onion
ÂĽ cup roughly diced fresh dill
ÂĽ cup roughly diced fresh mint leaves
1 cup roughly-chopped fresh basil leaves
1–2 lemons, zested and juiced
2-3 tbsp. olive oil or avocado oil
Sea salt and freshly-cracked black pepper, to taste
Optional: 1/2 cup crumbled goat cheese or goat feta
Cook the orzo in a large stockpot of generously-salted water until al dente, according to package instructions. Drain orzo then rinse thoroughly in a strainer with cold water until it’s chilled. Transfer orzo to a large mixing bowl. 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. Also feel free to add in extra lemon juice if you’d like. Serve immediately or cover and refrigerate for up to 2 days.
recipe adapted from: www.gimmesomeoven.com
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