Mediterranean Orzo Salad
Serves 4
Time 15 min
This spinach and whole wheat pasta salad, tossed with sun-dried tomatoes, kalamata olives and garbanzo beans (also known as chickpeas), is satisfying enough as a light main course, or perfect to serve alongside grilled entrées.
Special Diets:
Ingredients
- 1/2 pound whole wheat orzo pasta
- 4 cups baby spinach
- 3 tablespoons lemon juice
- 1/2 cup sun-dried tomatoes in extra-virgin olive oil, chopped, plus 2 tablespoons oil from the jar
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper, to taste
- 1/2 cup pitted Kalamata olives, sliced lengthwise
- 2 tablespoons roughly chopped mint leaves
- 2 tablespoons roughly chopped parsley
Method
Bring a large pot of salted water to a boil over medium heat, and cook orzo until al dente, 8 to 10 minutes. Drain, rinse in cold water and drain again.
In a large bowl, whisk lemon juice with reserved oil from sun-dried tomatoes, salt and pepper.
Then add sun-dried tomatoes, olives, garbanzo beans, mint and parsley. Refrigerate for 1 hour for flavors to meld.
Stir in baby spinach before serving.
Nutritional Info:
Per serving: 390 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 430mg sodium, 71g carbohydrates (12g dietary fiber, 10g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 pound whole wheat orzo pasta
- 4 cups baby spinach
- 3 tablespoons lemon juice
- 1/2 cup sun-dried tomatoes in extra-virgin olive oil, chopped, plus 2 tablespoons oil from the jar
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper, to taste
- 1/2 cup pitted Kalamata olives, sliced lengthwise
- 2 tablespoons roughly chopped mint leaves
- 2 tablespoons roughly chopped parsley