Olympia Orzo Salad
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 cup orzo pasta
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, crushed and peeled
- 1⁄4 teaspoon salt
- 3 tablespoons fresh lemon juice
- 1⁄4 teaspoon fresh ground black pepper
- 1 (14 ounce) can artichoke hearts, drained (not packed in oil)
- 1 (14 ounce) can chickpeas, drained and rinsed
- 3⁄4 cup feta cheese, crumbled (3 oz.)
- 1⁄4 cup fresh dill, chopped
- 3 tablespoons fresh mint leaves, chopped
- 2 cups tomatoes, vine-ripened, chopped (2 large)
- 3 fresh spinach leaves, washed and dried (optional)
directions
- In a large saucepan of boiling salted water, cook pasta until al dente, about 3 to 5 minutes (package reads 8-10!). Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl and toss with oil.
- With a chef’s knife, mash garlic and salt into a paste. Transfer to a small bowl and whisk in lemon juice and pepper. Set the dressing aside.
- Gently squeeze the excess moisture from artichoke hearts and cut lengthwise into eighths. Add to the orzo along with chickpeas, feta, dill, mint, and the reserved dressing; toss gently to combine. Add the tomatoes and toss again. Serve on a bed of spinach leaves.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.