Lemon Orzo Pasta Salad
This vibrant orzo pasta salad captures the best of summer flavors and textures. Featuring orzo, three types of lemon, spiced chickpeas, chewy sundried tomatoes, buttery pine nuts, and a fragrant basil gremolata, it's a gourmet yet simple dish perfect for any occasion.
Instructions
- 1
Transfer the chickpeas (1 can) to a clean dish towel. Gently rub to dry them as much as you can without smushing them.
- 2
Heat a large sauté pan over medium-high heat with the extra virgin olive oil (1 tbsp). Once hot, add the [chickpeas] and spread in a single layer. Cook undisturbed for 2 minutes to allow browning. Toss and cook for another 3 to 5 minutes, until golden brown and blistered.
- 3
Add kosher salt (1 tsp), dried oregano (0.5 tsp), sweet paprika (0.5 tsp), dried thyme (0.25 tsp), and onion powder (0.25 tsp) to the [chickpeas], and toss well to coat. Cook for 30 seconds, stirring constantly to prevent spices from burning. Remove from heat and set aside.
- 4
Make the basil gremolata. In a small bowl, combine the fresh basil leaves (1.25 cups), the zest (1 lemon), garlic (1 clove), and a few pinches of [flaky sea salt]. Set aside. Juice the lemon to get lemon juice (2 tbsp); set aside.
- 5
Cook the orzo (12 oz). Bring a large pot of water to a boil and salt generously. Add the [orzo] and cook according to package instructions until just al dente. Drain, reserving pasta water (1 cup).
- 6
Return the pan used for the [chickpeas] to the stove (no heat yet). Add extra virgin olive oil (0.25 cup), garlic (5 cloves), and pine nuts (0.25 cup). Turn heat to medium-low. Stir occasionally, separating garlic. Once sizzling (5-6 minutes), stir frequently until garlic and [pine nuts] are golden. Add preserved lemon peel (2 tbsp) and Aleppo pepper (1 tsp). Cook for 1 minute, stirring constantly. Season with a pinch of [kosher salt] and [black pepper].
- 7
Add pasta water (0.25 cup) to the pan and whisk. Add the hot [orzo] and dried tomatoes (8 sun), tossing to combine. Add more [pasta water] as needed if [orzo] sticks.
- 8
Add baby spinach (3 handful) and lemon juice (2 tbsp) and toss gently until wilted. Add the [spiced chickpeas] and toss to warm. Remove from heat. Add the [basil gremolata] and toss gently. Taste for seasonings, adding [lemon juice] or [kosher salt] as needed.
Nutrition Facts
Per portion