Description
Greek flavors dance through this crispy pasta salad, blending Mediterranean zest with crunchy textures. Crumbled feta, kalamata olives, and herbed dressing invite you to savor summer’s freshest ingredients in one delightful dish.
Ingredients
Scale
Pasta and Base Ingredients:
- 1 16 ounces (454 grams) orzo pasta, cooked and drained
- 1 can chickpeas, drained and rinsed
- 12 handfuls spinach, chopped
Vegetables and Add-ins:
- 1 bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/2 cup kalamata olives, chopped
- 1/2 cup sun-dried tomatoes (with oil), chopped
- 1/4 1/2 cup pepperoncini peppers, chopped
- 1/4 cup fresh basil, chopped
Dressing and Seasonings:
- 1/4 1/2 cup rice vinegar
- Salt to taste
- Pepper to taste
- Garlic powder to taste
Optional:
- Vegan feta cheese
Instructions
- Boil orzo pasta in salted water for 8-10 minutes at medium-high heat until al dente, then thoroughly drain and cool to room temperature.
- Finely chop kalamata olives, sun-dried tomatoes, pepperoncini peppers, bell pepper, red onion, spinach, and fresh basil into uniform bite-sized pieces.
- Rinse chickpeas under cold water and marinate them in pepperoncini juice for enhanced tangy flavor while pasta cools.
- Transfer cooled orzo into a spacious mixing bowl, creating a textural base for the salad.
- Incorporate chopped vegetables, marinated chickpeas, olives, and sun-dried tomatoes into the pasta, ensuring even distribution.
- Drizzle rice vinegar over the mixture, then season with garlic powder, salt, and cracked black pepper to elevate the Mediterranean-inspired profile.
- Gently fold ingredients together, allowing flavors to meld and integrate seamlessly.
- Optional: Crumble vegan feta on top for additional creamy texture and robust taste.
- Serve immediately at room temperature or chill for 30 minutes to intensify flavor complexity.
Notes
- Enhance pasta texture by cooking orzo al dente, ensuring a firm bite that prevents mushiness in the salad.
- Maximize flavor absorption by letting chickpeas marinate in pepperoncini juice for at least 10 minutes before mixing into the salad.
- Customize dietary needs by substituting orzo with gluten-free alternatives like quinoa or rice for a celiac-friendly version.
- Boost protein content by adding grilled tofu, tempeh, or plant-based chicken strips for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg