Easy Layered Mediterranean Orzo Pasta Salad
Ingredients
Dressing
-
½
cup
olive oil
-
1
each
lemon (juice + zest)
-
2
tablespoons
balsamic vinegar
-
1
clove
garlic (minced or grated)
-
to taste
salt and pepper
Salad
-
1
pound
orzo pasta
-
2
cups
cooked chickpeas (or 1 can drained + rinsed, 14 ounce)
-
1
ounce
jar marinated + roasted artichokes (lightly chopped, 12)
-
2
ounces
roasted red peppers (or 1 jar sliced, 12)
-
1
cup
fresh basil
-
¼
cup
fresh parsley (chopped)
-
¼
cup
fresh mint (chopped)
-
1
cup
kalamata olives
-
8
ounces
feta cheese (crumbled, omit if vegan)
-
¼
cup
toasted pine nuts
-
6
cups
fresh spinach
-
2
cups
halved cherry tomatoes
Instructions
- Prepare the dressing by combining olive oil, lemon juice and zest, balsamic vinegar, garlic, and seasonings in a jar.
- Cook the orzo according to package directions and drain.
- Layer the salad in jars starting with dressing, followed by chickpeas, roasted veggies, orzo, herbs, olives, feta, pine nuts, spinach, and topped with cherry tomatoes.
- Cover the jars and store in the fridge for up to 1 day.
- Serve directly from the jars or transfer to bowls.
Nutrition Facts (estimated)
Servings
6
Calories
688
Total fat
30g
Total carbohydrates
80g
Total protein
20g
Sodium
600mg
Cholesterol
30mg
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