A perfect addition to your summer menu, this Lemon Orzo Pasta Salad is both gourmet and effortless to make. With tender orzo, three types of lemon, spiced chickpeas, chewy sundried tomatoes, buttery pine nuts, and a vibrant basil gremolata, it delivers a refreshing blend of summer’s finest flavors and textures.
INGREDIENTS
Spiced Chickpeas
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon sweet or hot paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
Basil Gremolata
- 1 ¼ cups (20g) fresh basil leaves, loosely packed and chopped
- Zest of 1 medium or large lemon
- 1 garlic clove, minced or grated
- Flaky sea salt, to taste
Orzo Salad
- 12 ounces (340g) orzo
- ¼ cup (56 mL) extra virgin olive oil
- 5 garlic cloves, thinly sliced
- ¼ cup (32g) pine nuts
- 2 tablespoons chopped preserved lemon peel (see Notes for substitution)
- 1 teaspoon Aleppo pepper (or ¼ teaspoon red pepper flakes, see Notes)
- Kosher salt or sea salt, to taste
- Freshly cracked black pepper, to taste
- 8 oil-packed sun-dried tomatoes (~45g), chopped
- 3 big handfuls (70g) baby spinach, roughly chopped
INSTRUCTIONS
Step 1: Prepare the Spiced Chickpeas
- Pat the chickpeas dry using a clean dish towel, removing as much moisture as possible without crushing them.
- Heat a large sauté or frying pan over medium-high heat. Add the olive oil, then the chickpeas, spreading them in a single layer.
- Cook undisturbed for 2 minutes to allow browning, then toss and cook for another 3–5 minutes until golden and blistered in spots. (Note: If using a nonstick pan, browning may take longer.)
- Add salt, oregano, paprika, thyme, and onion powder. Toss well to coat and cook for 30 seconds, stirring constantly to prevent the spices from burning. Remove from heat and set aside.
Step 2: Make the Basil Gremolata
- In a small bowl, mix the chopped basil, lemon zest, minced garlic, and a few pinches of flaky salt.
- Juice the lemon and set aside 2 tablespoons for later.
Step 3: Cook the Orzo
- Bring a large pot of water to a boil and generously salt it.
- Add the orzo and cook according to package instructions until just al dente. (Do not overcook; it will continue cooking in the sauce.)
- Drain the orzo over a bowl, reserving 1 cup (240 mL) of pasta water.
Step 4: Prepare the Orzo Salad
- Using the same pan from the chickpeas (without heat), add the olive oil, sliced garlic, and pine nuts.
- Turn the heat to medium-low, stirring occasionally to separate the garlic slices.
- Once sizzling, stir frequently to ensure even cooking and prevent burning. Cook for 5–6 minutes, or until the garlic and pine nuts turn golden.
- Add the chopped preserved lemon peel and Aleppo pepper (or red pepper flakes). Cook for 1 minute, stirring constantly. Season with salt and black pepper.
- Pour in ¼ cup (60 mL) of the reserved pasta water, whisking to combine.
- Add the hot orzo and chopped sun-dried tomatoes, tossing to coat. Add more pasta water if needed to loosen the sauce.
- Stir in the spinach and lemon juice, tossing until the spinach wilts. Then, fold in the spiced chickpeas.
Step 5: Finish & Serve
- Remove from heat and gently toss in the basil gremolata.
- Taste and adjust seasoning with more lemon juice or salt, if needed.
- Serve warm or at room temperature.
NOTES
- Preserved Lemon Substitute: If you don’t have preserved lemons, use 1 tablespoon of lemon zest instead.
- Aleppo Pepper vs. Red Pepper Flakes: Aleppo pepper is milder than crushed red pepper flakes. If substituting, start with ¼ teaspoon of red pepper flakes and add more to taste.
This version makes the recipe more structured and engaging while keeping the instructions clear and easy to follow. Let me know if you’d like any further refinements! 😊
