Fresh Greek Orzo Pasta Salad

Here’s a recipe that is super easy to make and also very healthy! It’s a great option for vegetarians. (And even vegans!) This salad is great because it’s high in protein due to the beans, nuts and pasta, so it’s very hearty! Another thing I love about this dish, besides all the amazing flavors is that it’s great for when you’re cooking just for yourself. It’s not a lot of work or clean up, which I think we can all agree makes any recipe that more appealing! ;)

Fresh Greek Orzo Pasta Salad

(Serves 2-4)

Ingredients:

Pasta Salad

  • 3 Cups of Orzo Pasta
  • 1 can Garbanzo Beans (also known as Chickpeas!)
  •  ½ cup of Kalamata Olives
  • 1 pint of Cherry Tomatoes
  • 1 handful of Spinach
  • 1 handful of Arugula
  • 1/3 cup of Pine Nuts
  • ½ of Cucumber
  • Feta Cheese to top with 

 NOTE: If you are Vegan you can eliminate the cheese and still have a great tasting dish!

 

Vinaigrette Dressing

  • Juice of 1 lemon
  • 1 garlic clove minced
  • 2 Teaspoons of White Onion finely chopped
  • ¼ cup of Parsley finely chopped
  • 1 Tablespoon of EVOO (Extra Virgin Olive Oil)
  • 1 Teaspoon of Oregano
  • Dash of Sea Salt

Directions:

Pasta Salad

  • First start by cooking the pasta. Simply bring a pot of water to a boil and toss in the pasta, add a dash of salt if you’d like. Cook for about 7-9 minutes, or until the pasta is soft.
  • While your waiting for your pasta, rinse your garbanzo beans in a strainer and remove all the shells. (These are little filmy clear coverings of the bean.)
  • Next, wash all of your veggies thoroughly.
  • Prepare all of the ingredients: Chop your cucumber in to small bites, cut your cherry tomatoes into halves, de pit your olives and slice into halves or quarters.
  • Drain your pasta once it’s done and add to a large bowl.
  • Now toss in your garbanzo beans, chopped up cucumbers, tomatoes, olives, pine nuts, spinach and arugula into the bowl with the orzo pasta.
  • Mix well.

Vinaigrette Dressing

  • Finely chop your parsley and onion.
  • Mince one garlic clove.
  • Add your prepared parsley, onion and garlic to a small bowl.
  • Add in the juice of one lemon, the EVOO, oregano and salt.
  • Mix well.


Final Dish

  • Serve Pasta salad into a small bowl (or plate) and add the vinaigrette dressing and feta cheese. You can either top the salad with the dressing or mix it in well. Again, if you are vegan or just don’t eat cheese you can always omit the feta and still have a great tasting recipe!

Credits:

Written & Styled by: Kristen Tola Hettich

Photography by: Bethany Nauert

Recipe by: Scott Diorio