August 23, 2016

Greek Orzo Salad

Recipe: Amy Rosen

Packed with veggies, chickpeas and cheese, this is a great main for Meatless Mondays.


  • 1 cup dried orzo pasta
  • 1 clove garlic, minced with pinch of sea salt
  • Juice of 1 small lemon (about 2 tbsp)
  • 1⁄4 cup plus 1 tbsp extra-virgin olive oil
  • 1 5 oz. clam shell of baby spinach
  • 1⁄4 cup pine nuts
  • 1 small handful fresh mint, chopped
  • 1⁄2 English cucumber, chopped
  • 1⁄4 cup kalamata olives, pitted and chopped
  • 1 19 oz. can chickpeas, drained and rinsed
  • 1⁄2 cup crumbled feta cheese


Yield: Serves 4

  1. Bring a medium pot of water to boil. Salt generously and cook orzo following package directions (about 8 to 10 minutes). Drain and rinse under cold water. Transfer to serving bowl.
  2. In the meantime, to make dressing, whisk together the garlic, lemon juice, olive oil, and more salt (if needed). Add dressing to orzo and gently toss.
  3. Rinse out the orzo cooking pot and add spinach, 1 tbsp olive oil and 2 tbsp cold water. Purée with a hand blender in the pot, until spinach is smooth. Add to orzo bowl.
  4. Lightly toast pine nuts in a small, dry skillet over medium heat (watch them closely — they burn easily). Add toasted pine nuts and remaining ingredients to orzo and gently toss. Taste for seasoning and adjust if needed. Serve warm or at room temperature.

Tracy Shumate


Sarah Hartill (prop) Ashley Denton (food)

Tags: Recipe Salad