Mediterranean Orzo Salad

 

Ingredients:

For the Salad

• – 2 cups Baby spinach
• – 1 (15 oz) can Chickpeas, drained and rinsed
• – 1 large English cucumber, diced
• – 1 1/2 cups Grape tomatoes, halved
• – 1 Lemon, juice of
• – 1 Lemon, zest of
• – 3 tbsp Fresh parsley, chopped
• – 1/4 cup Red onion, finely diced

 

For the Dressing:

• – 1/2 cup Green olives, pitted and halved
• – 1 tbsp Honey
• – 1/2 cup Kalamata olives, pitted and halved
• – 12 oz Orzo pasta
• – Salt and freshly ground pepper, to taste
• – 1/3 cup Extra virgin olive oil
• – 1 1/2 cups Feta cheese, crumbled

 

Instructions:

 

1. Cook the Orzo Pasta:

– Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.

– Drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool.

 

2. Prepare the Salad Ingredients:

– While the pasta is cooking, prep the other ingredients:

– Dice the cucumber.

– Halve the grape tomatoes.

– Finely chop the red onion and parsley.

– Zest and juice the lemon.

– Drain and rinse the chickpeas.

– Halve the green and Kalamata olives.

 

3. Make the Dressing:

– In a small bowl, whisk together the lemon juice, honey, extra virgin olive oil, salt, and pepper to taste.

 

4. Assemble the Salad:

– In a large bowl, combine the cooled orzo, baby spinach, chickpeas, cucumber, grape tomatoes, red onion, and both types of olives.

– Drizzle the dressing over the salad and toss gently to combine.

 

5. Finish and Serve:

– Sprinkle the crumbled feta cheese and chopped parsley over the top of the salad.

– Garnish with lemon zest for an extra fresh touch.

 

Enjoy this vibrant, Mediterranean-inspired salad packed with fresh flavors!