Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Orzo Pasta Salad

Herb-Lovers Lemony Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x

Description

This Herb-Lovers Lemony Orzo Salad is full of fresh and zesty ingredients that everyone will love!  Perfect for serving as a main dish or side, and easy to customize with your favorite add-ins.


Ingredients

Scale
  • 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
  • 12 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

Instructions

  1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer pasta to a large mixing bowl.
  2. 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, to taste.  (I 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.  (
  3. Serve immediately.  Or cover and refrigerate for up to 3 days.