I love my go to recipes and this Orzo Salad from Cooking Light has been a favorite for several years. It’s the perfect combination of textures and the lemony dressing makes it feel like summer in my mouth. It works well as a side dish or as a main vegetarian course. I often double it so I am sure to have plenty left for lunches.
Most recipes I make once according to the original ingredients and directions but then modify later versions to add more flavor, color, crunch or health benefits. This recipe is so close to perfection that the only thing I modify is using a bit more lemon juice and a bit less salt.
We hit over 90 degrees this weekend in Los Angeles area so this salad will be hitting my table tomorrow night!
Orzo Salad with Chickpeas, Dill, and Lemon
- 1 cup uncooked orzo (rice-shaped pasta)
- 1/2 cup thinly sliced green onions
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1 (19-ounce) can chickpeas (garbanzo beans), drained
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon cold water
- 1/2 teaspoon salt
- 1/2 teaspoon bottled minced garlic
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
Yield: 4 servings (serving size: 1 1/4 cups)
Amount per serving
- Calories: 327
- Calories from fat: 29%
- Fat: 10.4g
- Saturated fat: 2.9g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1.8g
- Protein: 10.8g
- Carbohydrate: 47.6g
- Fiber: 4.9g
- Cholesterol: 13mg
- Iron: 3mg
- Sodium: 641mg
- Calcium: 107mg