Today’s summer salad reminds me a little bit of the chickpea salad that I made a few weeks ago. This salad uses orzo, a pasta that I have not cooked with before. It is similar looks similar to rice but has the texture of pasta. The original recipe from My Recipes called for feta cheese but I decided to use Parmesan instead. This would be an easy salad to pack for lunch and I think kids would like it too.
Ingredients
1 cup uncooked orzo (rice-shaped pasta)
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh dill
1 (19-ounce) can chickpeas (garbanzo beans), drained
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic
Directions
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
I can’t believe I only have 2 more weeks before my summer salad series ends! I has been a fun project his summer and it has really helped me get into the midset of healthier eating.
Betty Kaufman says
Yum. I can't wait to try out this recipe. Thanks Amanda!
Amanda Kuzak says
Thanks Betty! Sorry I missed your Cabi party last night. I hope it was fun!