Orzo pasta tossed with zucchini, chickpeas, feta and basil with a lemon-kissed dressing. You can eat it warm or cold, as a side or a main, for dinner, lunch or a midnight snack. The bright, tangy flavors will have you coming back for more.
There’s a subtle hint of lemon with a bite from the feta and the nuttiness of the chickpeas surrounded on all sides by chewy pasta. The bonus being you can build on this and toss more stuff in. Cooked shrimp or chicken, capers or sun-dried tomatoes, olives. Whatever you happen to have on hand or are in the mood for.
When this is around it’s all I want to eat. A bowl full of happiness. I can’t even look at any other food.
I’m totally OK with that.
Orzo pasta tossed with zucchini, chickpeas, feta and basil with a lemon-kissed dressing.
- Place the zucchini in a large colander set over a bowl and toss with about 1/2 teaspoon salt. Refrigerate and allow excess water to drain out 20 minutes or up to 1 hour.
- Cook the orzo according to package directions. Drain and add back to the same warm pan with the zucchini and chickpeas. Put a lid on it and let it sit while you make the dressing.
- Whisk the lemon juice, vinegar and mustard together in a small bowl. Then slowly drizzle in the olive oil while whisking until well combined.
- Add the feta, basil and the orzo/zucchini/chickpeas to a large bowl along with half the dressing. Toss gently and add more dressing as needed. Season to taste with salt and pepper. Serve at room temperature or chilled. Best eaten the same day it's made.
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