Description
A refreshing and vibrant Greek pasta salad featuring orzo, chickpeas, cherry tomatoes, Kalamata olives, grilled artichokes, baby spinach, and a zesty lemon-olive oil dressing. Perfect for a quick, nutritious meal or a light side dish.
Ingredients
Dressing
- 60 ml / 4 tbsp extra virgin olive oil
- 1 juicy lemon, zest and juice (about 4 tbsp)
- 7 ml / 1½ tsp maple syrup or sugar
- 1 garlic clove, grated finely
- Salt & pepper, to taste
- Mild chilli flakes, to taste, optional
Salad
- 200 g / 7 oz orzo (GF if needed)
- 400 g / 14 oz cooked chickpeas, drained
- ½-1 red onion (finely diced)
- 400 g / 14 oz cherry tomatoes (halved)
- 100 g / 3.5 oz baby spinach (roughly chopped)
- 15 Kalamata olives (pitted and quartered)
- 100 g / 3.5 oz grilled artichokes (cut into wedges)
- Fresh herbs such as basil and parsley
Instructions
- Prepare the dressing: In a bowl, whisk together extra virgin olive oil, lemon zest and juice, maple syrup or sugar, grated garlic, salt, pepper, and optional mild chilli flakes until well combined.
- Cook the orzo: Boil plenty of lightly salted water in a pot. Add the orzo and cook until tender. Drain the pasta and rinse with cold water to cool it.
- Prepare the vegetables: Halve the cherry tomatoes, roughly chop the baby spinach, finely dice half or whole red onion according to preference, cut the grilled artichokes into wedges, and pit and quarter the Kalamata olives.
- Combine the salad: In a large mixing bowl, combine the cooled orzo, cooked chickpeas, prepared vegetables, and fresh herbs. Pour the dressing over the salad and toss gently to combine evenly.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill briefly before serving for enhanced flavors.
Notes
- Use gluten-free orzo if you require a gluten-free diet.
- Maple syrup can be substituted with sugar if preferred.
- Adjust the amount of red onion depending on your preference for raw onion in salads.
- For a spicier kick, add more mild chilli flakes or fresh chili slices.
- This salad can be stored in the refrigerator for up to 2 days, but is best eaten fresh for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
