Orzo Pasta Salad with Chickpeas
Serves 6
10 mins prep
20 mins cook
30 mins total
This orzo pasta salad tosses feta cheese crumbles, chickpeas, cucumber, and quick-cooked asparagus in a lemony cumin-spiced vinaigrette. Toasting the orzo is a "cheffy" touch that's 100% worth it! — the unlocked flavor is nutty perfection.
Salad dressing:
Salad:
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Vinaigrette dressing:
Whisk the lemon zest, juice, garlic, olive oil, cumin, salt, and a good 10 grinds of pepper in a bowl. Alternatively, shake the dressing in a mason jar. (Dressing will keep refrigerated 3-5 days).
Orzo salad:
Place a dry 10-inch skillet over medium-high heat. Add the orzo and toast until golden brown and nutty-smelling, about 10 minutes, tossing the pan frequently. Remove from the heat.
Bring 3 quarts salted water to a boil and cook the orzo until al dente, according to package directions. Add the asparagus during the last 2 or 3 minutes of cooking. Drain in a colander, then immediately run under cold running water for about 30 seconds. Drain well and transfer to a large serving bowl.
Add the chickpeas, herbs, feta, green onions, cucumber, arugula and pine nuts to the bowl and gently toss together. Taste for seasoning, adding more salt, lemon or olive oil if needed. Serve at room temperature.
