Summer Greek Orzo Salad

orzo pasta salad with stripes 2.5 quart saucepan with strainer lid

Yields: 6 servings
Prep time: 10 min
Cook time: 10 min


Ingredients - Salad
• 12 ounces orzo pasta
• 2 heaping cups baby spinach (chopped)
• ½ English cucumber (thinly sliced)
• 3 cups grape tomatoes (halved)
• 1 - 15 ounce can chickpeas (drained) 
• 
½ small red onion (thinly sliced)
• ½ cup crumbled feta cheese
• ½ cup fresh basil (chopped)
• 1 teaspoon salt
Ingredients - Dressing
• ¼ cup olive oil
• 1 large lemon's worth of juice
• 2 tablespoons balsamic dressing
• 2 teaspoons honey
• 1 tablespoon garlic
• ½ teaspoon freshly ground black pepper

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Stripes Saucepan with Strainer Lid (2.5 Qt.)

 

1. Fill the saucepan with about 1½ quarts of water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Reduce heat to medium and add orzo. Cook for 8 min. Drain and run cold water to cool pasta.  

 adding salt to stripes saucepan for orzo pasta salad add orzo to pan

 2. Rinse chickpeas after draining. Add all of the "salad" ingredients to a large bowl and toss. Add the "dressing" ingredients to a small bowl and mix.

dressing ingredients together for orzo pasta salad

3. Add the orzo to the mixed salad. Stir in the dressing and feta cheese.

add orzo to salad 

 4. Serve right away or cover and place in refrigerator if serving at another time.

plated orzo pasta salad with 2.5 quart stripes saucepan

Enjoy!