Lemon Orzo Pasta Salad Cookalong + Q&A!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in calories and offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Start by preparing the chickpeas. Drain and rinse canned chickpeas.

In a small bowl, mix together 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, and a pinch of salt.

Heat a cast iron skillet over medium-high heat and add about 2 teaspoons of olive oil.

Dry the chickpeas with a towel to remove excess moisture before cooking.

Add the chickpeas to the skillet and sprinkle the spice mixture over them.

Pan-fry the chickpeas until they are heated through and slightly crispy, about 5-7 minutes, stirring occasionally.

While the chickpeas are cooking, bring a large pot of salted water to a boil for the orzo pasta.

Add orzo pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the orzo in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked orzo, lemon juice, and olive oil.

Chop and add cherry tomatoes, cucumber, and red onion to the bowl with the orzo.

Crumble feta cheese over the salad and mix gently to combine all ingredients.

Season the salad with salt and black pepper to taste.

Add minced garlic and chopped parsley, mixing well to incorporate.

Incorporate diced bell pepper and spinach into the salad.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Serve the salad cold or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens