It’s pasta salad season! I could eat pasta salad every night and this Greek version is packed with fresh flavors and textures. It pairs well with a protein and is the perfect side to summer barbecues. I made this for our cooking club last week and it was such a hit. I am having a moment with fresh herbs in everything. I chopped up a big fresh mix of dill, tarragon and parsley and it completely transforms the flavors. Paired with lemon zest and the most delicious lemon olive oil. If you are someone who loves to cook, this olive oil will change your life.
Greek Orzo Salad with Crispy Chickpeas
Ingredients:
1 box of orzo pasta
extra virgin olive oil (Brightland lemon olive oil for brownie points)
juice + zest of one lemon
greek seasoning
fresh feta in the brine, crumbled
kalamata olives, chopped
a big bunch of chopped dill, tarragon and parsley
chickpeas, drained
2 tsp cumin
salt and pepper
Start by preheating your oven to 375F. Place chickpeas on a parchment lined baking sheet and coat evenly with olive oil, cumin and salt. Roast until crispy and set aside!
Cook your orzo. Strain and reserve 1/4 cup water. Coat in olive oil (probably 4 tbsp), lemon juice (make sure to zest and set aside!), reserved pasta water, Greek seasoning and salt. Refrigerate for 30 minutes! Remove and add your feta, olives, herbs, lemon zest, salt and pepper. If your pasta seems a little dry add more olive oil. Refrigerate until ready to serve and top with crunchy chickpeas! Enjoy!
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