Herb Lovers Lemony Orzo Salad Food

HERB-LOVERS LEMONY ORZO SALAD

Herb-Lovers Lemony Orzo Salad image

This Herb-Lovers Lemony Orzo Salad is full of fresh and zesty ingredients that everyone will love! Perfect for serving as a main dish or side, and easy to customize with your favorite add-ins.

Provided by Ali

Time 30m

Number Of Ingredients 11

Ingredients

12 ounces uncooked orzo (or any pasta shape)
2 large handfuls fresh baby spinach, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 English cucumber, diced
half a small red onion, diced
1 cup roughly-chopped fresh basil leaves
1 cup roughly-chopped fresh mint leaves
1-2 lemons, zested and juiced
1/4 cup olive oil
sea salt and freshly-cracked black pepper, to taste
optional: 1/2 cup crumbled feta or goat cheese

Steps:

Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions. Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled. Transfer pasta to a large mixing bowl.
Add the remaining ingredients to the mixing bowl (using cheese if desired). Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste. (I used about 1 teaspoon each of salt and pepper.) Also feel free to add in extra lemon juice if you'd like an extra-lemony salad. (
Serve immediately. Or cover and refrigerate for up to 3 days.

HERBY ORZO & LEMON SALAD

Herby orzo & lemon salad image

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

Provided by Esther Clark

Categories Side dish

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
1 tbsp butter
1 red onion , finely chopped
1 garlic clove , finely grated
½ tbsp light brown soft sugar
350g orzo
50ml extra virgin olive oil
1 large lemon , juiced
1 small bunch of basil , finely chopped
1 small bunch parsley , finely chopped
2 tbsp capers , drained and rinsed
50g flaked almonds , lightly toasted

Steps:

Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

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