August 23, 2016
Greek Orzo Salad
Packed with veggies, chickpeas and cheese, this is a great main for Meatless Mondays.
Yield: Serves 4
- 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.
- 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.
- 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.
- 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.