EASY, ready in 25 minutes, and lemon and basil give it such a FRESH taste!! Feeds a crowd, great for parties, picnics, and potlucks!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Greek
Keyword: greek orzo recipes, greek orzo salad, lemon orzo pasta salad, lemon orzo salad, orzo pasta salad with feta, orzo salad recipe, orzo salad with feta
Servings: 10
Calories: 304kcal
Author: Averie Sunshine
Ingredients
1poundorzocooked according to package directions and drained
3tablespoonsolive oil for pan + more for finished dishas desired
1medium sweet Vidalia oniondiced small
1medium zucchinidiced into half moons
one 15-ounce can garbanzo beansdrained and rinsed (I use low salt)
2+ teaspoons kosher saltor to taste
1+ teaspoon freshly ground black pepperor to taste
2teaspoonsItalian seasoning
1teaspoondried oregano
2 to 4clovesgarlicpressed or finely minced
5ouncesfresh spinachabout 4 giant handfuls
½English cucumberdiced into small half moons
1poundsliced cherry or grape tomatoesor to taste
¼ to ⅓cupcup fresh basil loosely measuredchiffonade (in ribbons); or to taste
1teaspoonlemon zestor to taste
3tablespoonslemon juiceor to taste
6ouncescrumbled feta cheese
Instructions
To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
Transfer the onion and zucchini mixture to the large pot with the drained orzo.
Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it’s a very large quantity of food.
If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn’t stick as it cools.
Serve immediately. Recipe can be served warm, at room temp, or chilled.
Notes
Storage: Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing and they're softer but the flavor remains very good.Adapted from Greek Lemon Chicken and Orzo.