Lemon Orzo Pasta Salad
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 to 6 people
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Calories
432 kcal
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Cuisine
Mediterranean, Italian-American Fussion
Lemon Orzo Pasta Salad
Description
The Lemon Orzo Pasta Salad is built on a base of orzo cooked to a soft but firm texture, tossed with olive oil, thinly sliced garlic, pine nuts, preserved lemon peel, and sun-dried tomatoes. The spiced chickpeas are browned in oil and seasoned with a blend of herbs and spices that lend a savory depth and a slightly crispy texture. The basil gremolata, made with chopped basil, lemon zest, minced garlic, and flaky salt, adds a fresh and aromatic component that brightens the salad.
The salad balances tangy citrus from preserved lemon peel and fresh lemon zest with the earthiness of herbs and the mild bitterness of baby spinach. Pine nuts contribute a toasted nuttiness, and sun-dried tomatoes add chewy texture and concentrated tomato flavor. The layering of textures—from tender pasta to crisp chickpeas—makes this a satisfying side or light main course.
Preserved lemons may be substituted with fresh lemon zest if unavailable, and Aleppo pepper can be swapped for red pepper flakes while adjusting the heat to taste. The salad is best served chilled or at room temperature and can accommodate ingredient variations based on pantry staples.
Ingredients
Spiced Chickpeas
- 1 (15-ounce/425g) chickpeas drained and rinsed, canned
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon oregano dried
- ½ teaspoon sweet paprika or hot paprika
- ¼ teaspoon thyme dried
- ¼ teaspoon onion powder
Basil Gremolata
- 1 ¼ cups basil chopped, loosely packed, fresh, 20g
- 1 medium or large lemon zested
- 1 garlic minced or grated, clove
- sea salt flaky
Orzo Ingredients
- 12 ounces orzo 340g
- ¼ cup extra virgin olive oil 56 mL
- 5 garlic thinly sliced (as evenly as possible, cloves
- ¼ cup pine nuts 32g
- 2 tablespoons preserved lemon peel see Note 1 for sub, chopped
- 1 teaspoon Aleppo pepper (or 1/4 tsp red pepper flakes; see Note 2)
- kosher salt
- sea salt
- black pepper
- 8 sundried tomatoes chopped, oil-packed, ~45g
- 3 big handfuls (70g) spinach roughly chopped, baby
Instructions
- Make the Spiced Chickpeas. Transfer the chickpeas to a clean dish towel. Gently rub to dry them of as much as you can without smushing them.
- Heat a large sauté pan or frying pan over medium-high heat with the 1 tablespoon oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 minutes to allow some browning. Toss and cook for another 3 to 5 minutes, or until chickpeas are golden brown and blistered in spots.Note: If using a nonstick pan, the chickpeas may take longer to get browned.
- Add the 1 teaspoon kosher salt, oregano, paprika, thyme, and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 30 seconds, stirring constantly to coat the chickpeas and to prevent spices from burning. Remove from the heat and set aside.
- Make the basil gremolata. In a small bowl, combine the chopped basil, the lemon zest, minced garlic, and a few pinches of flaky salt. Set aside for the last step. Juice the lemon to get 2 tablespoons; set aside for the last step.
- Cook the orzo. Bring a large pot of water to a boil and salt generously. Add the orzo and cook according to the box instructions until just al dente (don’t cook until soft; it will continue cooking in the sauce). Drain the orzo in a colander fitted over a bowl, reserving 1 cup (240 mL) or 2 big ladles if the cooking water.
- Return the pan used for the chickpeas to the stove but don't turn on the heat yet. Add the 1/4 cup (56g) olive oil, sliced garlic, and pine nuts. Turn the heat to medium-low. Stir occasionally and use a spatula to separate the garlic slices as needed. Once they start to sizzle, stir frequently to encourage even cooking and prevent the garlic from browning. Cook for 5 to 6 minutes, or until most of the garlic and pine nuts turn golden. Add the chopped preserved lemon peel and chili flakes. Cook for 1 minute, stirring constantly to prevent burning. Season with a pinch of salt and pepper.
- Add 1/4 cup (60 mL) pasta water to the pan and whisk to combine. Add in the hot orzo and chopped sun-dried tomatoes, tossing to combine (with tongs or a sturdy silicone spatula). Add more pasta water as needed to bring the sauce together and/or if the orzo sticks a lot.
- Add in the spinach and 2 tablespoons lemon juice and toss gently until wilted. Add in the spiced chickpeas and toss to warm. Take off the heat. Add the basil gremolata and toss gently. Taste for seasonings, adding lemon juice or salt as needed.
Notes
- If preserved lemons are unavailable, substitute with 1 tablespoon fresh lemon zest.
- Aleppo pepper offers mild heat; use 1/4 teaspoon crushed red pepper flakes as a spicier alternative and adjust to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 people
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 628mg | 26% |
| Potassium | 510mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 1815IU | 36% |
| Vitamin C | 18mg | 20% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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