Description
1 cup orzo pasta
1/2 cup roasted red peppers, chopped
1 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup toasted pine nuts
1 tablespoon olive oil
1 teaspoon lemon zest
Salt and black pepper, to taste
For the Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon honey
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Directions
Cook orzo pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, smoked paprika, salt, and black pepper.
In a large mixing bowl, combine cooked orzo, roasted red peppers, chickpeas, feta cheese, red onion, parsley, and pine nuts.
Drizzle the dressing over the orzo mixture and toss gently to combine.
Garnish with lemon zest and additional parsley before serving.
Serve immediately or chill for 20 minutes for enhanced flavor.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain, rinse thoroughly under cold water to stop the cooking, and set aside to cool completely.
2. Prepare the Dressing: In a small bowl or jar, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 minced garlic clove, 1/2 teaspoon of honey, and 1/2 teaspoon of smoked paprika. Whisk or shake vigorously until the mixture is fully emulsified. Season with salt and black pepper to taste.
3. Toast the Pine Nuts: While the orzo cooks, place the pine nuts in a dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Immediately transfer to a plate to cool and prevent burning.
4. Combine the Salad: In a large mixing bowl, add the cooled orzo, chopped roasted red peppers, drained chickpeas, crumbled feta, finely diced red onion, chopped parsley, and cooled toasted pine nuts.
5. Assemble and Rest: Pour the prepared dressing over the salad ingredients. Gently toss everything together until evenly coated. For best results, cover and refrigerate for at least 20 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile orzo salad is perfect as a standalone vegetarian lunch or a vibrant side dish. For a light meal, serve it over a bed of fresh arugula or spinach. It pairs wonderfully with grilled chicken, fish like salmon or shrimp, or lamb kebabs. For a picnic or potluck, transport it in a sealed container and keep it cool. Garnish with extra crumbled feta, a sprinkle of smoked paprika, and lemon wedges just before serving for a beautiful presentation.
How-to Summary
Cook and cool orzo. Whisk together olive oil, lemon juice, Dijon, garlic, honey, and smoked paprika for the dressing. In a large bowl, combine orzo with roasted red peppers, chickpeas, feta, red onion, parsley, and toasted pine nuts. Toss with the dressing, chill, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance; the flavors improve as they meld. Add the pine nuts and final garnish just before serving to maintain their crunch.
What can I substitute for pine nuts? Toasted slivered almonds, chopped walnuts, or sunflower seeds are great, more affordable alternatives that still provide a satisfying crunch.
Is there a substitute for feta cheese? Absolutely. For a similar salty, tangy profile, try crumbled goat cheese or ricotta salata. For a dairy-free version, use a vegan feta alternative or nutritional yeast.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The orzo may absorb some dressing, so you may wish to refresh it with a small squeeze of lemon juice and a drizzle of olive oil before serving again.
Can I use a different pasta? Certainly. Small pastas like ditalini, small shells, or couscous work well. For a gluten-free option, use a gluten-free orzo or quinoa.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad—always aim for al dente. Do not skip rinsing the cooked orzo with cold water; this step is crucial to stop the cooking process and prevent clumping. Ensure your chickpeas are thoroughly drained and rinsed to remove the canned liquid, which can affect the flavor. When toasting pine nuts, watch them constantly as they can burn in seconds. Finally, do not add the dressing while the orzo is still warm, as it will absorb it unevenly and become gummy.
Conclusion
This Mediterranean Orzo Salad is a celebration of vibrant flavors and textures, combining hearty chickpeas, tangy feta, and sweet roasted peppers with a zesty, smoky dressing. It’s remarkably simple to prepare yet impressive enough for any occasion. By following the step-by-step guide and heeding the tips provided, you can avoid common pitfalls and create a perfect, refreshing dish every time. Whether for a quick weeknight dinner or a festive gathering, this salad is sure to become a reliable favorite.
