This salad is based off an orzo salad my Nonnie used to make, which I found her recipe for in an old cookbook. This version adds a few more summer flavors. This salad is great to make once and eat for lunches for the week. Also a great picnic pack!
This salad is also super simple but it packs a lot of flavor!
Ingredients:
- 1 cup orzo pasta
- 1 cups fresh arugula/spinach
- 2 summer squash or zucchini
- handful Kalamata olives
- Feta (as much or as little your heart desires
- 1 can drained chickpeas
- 2 handfuls cherry tomatos
- Optional: banana peppers or pepperoncini sliced
- Salt, pepper, Oil
- For the dressing: 1/2 lemon juice & 1 teaspoon zest, 1 tablespoon white wine vinegar, olive oil ( the ratio should be 1/2 oil, 1/2 acid), 1 squirt dijon mustard, 1 tablespoon oregano, 1/2 tablespoon parsley, lots of ground pepper, and a pinch of salt
How To:
- No zucchini or squash? No worries, skip to step 2. Slice zucchini length wise and then into thin 1/2 cm half moons. On a parchment covered baking sheet, layer the zucchini try to get them all touching the pan if possible. Coat with oil and a good amount of salt and pepper. Bake for 25 minutes at 400 until tender.
- Boil your orzo according to the package, don’t overcook!
- In a bowl, measure your dressing ingredients and stir with a whisk to combine. The mustard helps it to come together and not separate. To this add your chickpeas, olives, feta, pepperoncini, and your cooked orzo. Stir to combine.
- Add in the cooked zucchini, fresh tomatoes sliced in half, and spinach/arugula. (we don’t want to add these too early or the heat of the orzo will cook the arugula and tomatoes. Stir it up!
- Eat and enjoy!!
The Home Taste 