I love pasta salad but sometimes in the summer they are just too heavy. This one uses tomatoes , fresh mint. and lemon to make it lite and summery. If you’ve never zested before, you just use a microplane or the finest grater you have on hand. Make sure you just get the yellow and not the white pith which is bitter. If you want to make this a meal, just add 1 large chicken breast cut into cubes and a large handful of baby spinach.
Serves 4 :
4 cups chicken stock
2 cups dry orzo
1 15 oz can chickpeas, drained and rinsed
1 1/2 cups grape tomatoes (about 25) halved
1/3 cup feta cheese, crumbled
1/2 cup pitted and halved kalamata olives
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 small red onion, finely chopped
1 sprinkle Salt and freshly ground black pepper to taste
1 lemon zested and juiced
1 Handful fresh mint, torn
In a large saucepan over medium heat, add the stock, cover and bring to a boil.
Add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes.
Drain the orzo in a colander and allow to cool completely.
In a large bowl, toss together the orzo, chickpeas, tomatoes, olives, vinegar, oil, onion, 1 1/2 tablespoon lemon juice and zest of one lemon and salt & pepper to taste.
Toss in the feta & mint.
Serve at room temperature.