Garlic and Herb Orzo Pasta Salad
All the light, bright, spring flavors are packed into this orzo salad. Everything that’s tangy gets balanced out thanks to the creaminess of the cheese. Basil and spinach are our greens of choice here, they absorb all the flavors perfectly, the basil adds a subtle punch to each bite, and smells delicious. This recipe is perfect for lunches or make it for your next dinner party!
Garlic and Herb Orzo Pasta Salad Ingredients
Gluten-Free Orzo: This rice-shaped pasta serves as the hearty, chewy base of the salad. It holds the dressing well and adds satisfying texture without feeling heavy. Using a gluten-free version makes the dish suitable for a variety of dietary needs.
Artichokes: Tender and slightly tangy, artichoke hearts add Mediterranean flair and a savory, briny note to the salad. Their meaty texture contrasts nicely with the lighter elements. They also absorb the dressing beautifully.
Chickpeas: These protein-packed legumes bring a nutty, creamy bite to the salad. They make the dish more filling while still keeping it plant-forward. Their mild flavor allows the herbs and lemon dressing to shine through.
Feta Cheese: Salty and creamy, feta adds richness that balances the freshness of the greens and acidity of the lemon. It crumbles easily throughout the salad, giving you bursts of flavor in every bite. Its tanginess ties the whole dish together.
Garlic and Herb Orzo Pasta Salad
6
servings15
minutes15
minutesAll the light, bright, spring flavors are packed into this orzo salad. Everything that’s tangy gets balanced out thanks to the creaminess of the cheese. Basil and spinach are our greens of choice here, they absorb all the flavors perfectly, the basil adds a subtle punch to each bite, and smells delicious. This recipe is perfect for lunches or make it for your next dinner party!
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Ingredients
- For the Orzo Pasta Salad
1 cup gluten-free orzo
15 ounce can quartered artichoke hearts, drained
15 ounce can chickpeas, drained and rinsed
10 ounces green peas (thawed if frozen)
3 cups baby spinach, roughly chopped
3/4 cup roughly chopped basil leaves
3/4 cup crumbled feta cheese
- For the Garlic and Herb Dressing
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
Directions
- 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 feta 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.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days.
- R
- Brown Rice Pasta: If you’re gluten-free, I recommend using an orzo that is made from brown rice, it holds up better than other gluten-free pastas and the texture is the same as regular pasta.
- Protein: add 1 pound cubed or shredded chicken breast for additional protein.
- Orzo: swap the orzo for bowtie, or your preferred pasta salad pasta.
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I just made this recipe for my lunches this week. Not only is it super easy to meal prep but it is really delicious!
I have made many of Jenn’s recipes and this is by far my new favorite. It is SO good!! It’s easy, quick, and the perfect meal prep. I swapped the spinach for arugula and omitted the peas. Definitely will be making this again!!
I just made this, and OH WOW! So good! I had to make some changes to mine, no spinach and no chickpeas. I’m so glad you gave different suggestions on the video! I added white cannellini beans, fresh zucchini and asparagus instead. I added the frozen peas to the warm pasta and they thawed really while I got everything else ready. It is so delish that I could eat the entire thing by my self!!
Very good! Have made twice. I’m allergic to spinach and cheese so made without feta and added a handful of other greens and tomatoes. Could only find chickpea orzo in store so on my second go I subbed cannellini beans for the chickpeas and it tasted so fresh!
Easy, fresh, wholesome and delicious!
Added some asparagus, and to 1/2 substituted chicken for chickpeas.
Recipe made lots! Great dish for summer potlucks.
This was phenomenal! I’ve made it twice already for healthy work lunches. Would be a great side dish for a party or barbecue.
One of my favorites yet!
Do you have any recommendations for substituting or filling in for the artichokes? (One person in the household doesn’t care for them!)
Made this recipe yesterday evening with different noodles I had at home and swapped the green peas for fresh broccoli florets (cooked with the noodles for the last 4 minutes). Love the bright citrus flavour. Added some canned tuna for my teenagers lunch to it and she loved it.
Forgot the rating . Loved it. Super adaptable.
Love this salad! It’s so easy to make and it tastes amazing!
Typo – in the recipe list it says that you use feta and in your directions it states goat cheese. just want to make sure that that typo is corrected and so as not to make it into the book.
Just made for meal prep and YUM! Question, can I combine all ingredients with the dressing and it’ll last throughout the week or should I wait to add the dressing until before eating?