Herb-Lovers Lemony Orzo Salad
Herb-Lovers Lemony Orzo Salad takes around 30 minutes from beginning to end. This recipe serves 6. For $1.69 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 423 calories, 16g of protein, and 15g of fat. It works well as a salad. This recipe from Gimme Some Oven has 837 fans. Head to the store and pick up orzo, lemon zest, mint leaves, and a few other things to make it today. With a spoonacular score of 98%, this dish is outstanding. Try Lemony Orzo Salad, Lemony Orzo Salad, and Lemony Orzo Two Bean Salad for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 large handfuls fresh baby spinach, chopped
1 cup roughly-chopped fresh basil leaves
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 English cucumber, diced
optional: 1/2 cup crumbled feta or goat cheese
1-2 lemons, zested and juiced
1 cup roughly-chopped fresh mint leaves
1/4 cup olive oil
half a small red onion, diced
12 ounces orzo (or any pasta shape)
sea salt and freshly-cracked black pepper, to taste
Equipment:
pot
sieve
mixing bowl
Cooking instruction summary:
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. 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 youd like an extra-lemony salad. (< My fave.) Serve immediately. Or cover and refrigerate for up to 3 days.
Step by step:
1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.
2. Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.
3. Transfer pasta to a large mixing bowl.
4. 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 youd like an extra-lemony salad. (< My fave.)
5. Serve immediately. Or cover and refrigerate for up to 3 days.
Nutrition Information:
covered percent of daily need
