Herb-Lovers Lemony Orzo Salad

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HERB-LOVERS LEMONY ORZO SALAD

DESCRIPTION

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.

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

INSTRUCTIONS

1. 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.
2. 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. (
3. Serve immediately. Or cover and refrigerate for up to 3 days.

This recipe adopted from site

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