Garlic and Herb Orzo Pasta Salad

• μερίδες: 4 servings
• χρόνος ενεργούς προετοιμασίας: 15 minutes
• συνολικός χρόνος: 30 minutes

Υλικά

8 ounces gluten-free orzo

15 ounce can artichokes, drained and quartered

15 ounce can chickpeas, drained and rinsed

10 ounces fresh or frozen peas (thawed if frozen)

3 cups baby spinach, roughly chopped

3/4 cup roughly chopped basil leaves

3/4 cup crumbled feta cheese

3 tablespoons olive oil

juice and zest of 1 lemon

2 garlic cloves, grated

2 teaspoons dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon red pepper flakes, optional

Οδηγίες

Bring a pot of salted water to a boil and cook the orzo until al dente, 9 to 11 minutes (refer to package instructions). Drain and add to a large bowl. Drizzle with olive oil and toss to coat to prevent sticking.

Make the dressing: combine the oil, lemon juice, lemon zest, garlic, oregano, salt, ground black pepper, and red pepper flakes in a small bowl or jar. Whisk or shake vigorously for 30 to 45 seconds to incorporate. Use a blender or food processor if preferred.

Add the artichokes, chickpeas, peas, spinach, basil, and goat cheese to the large bowl with the orzo and toss to evenly combine. Pour half the dressing and toss again to coat. Add more dressing to taste.

For best results, chill for at least 30 minutes before serving.