this pasta salad is the perfect quick summer dish to bring to a bbq or picnic. it’s easy to put together and keeps well in the fridge for a couple days. i add in different vegetables based on what i have on hand, but some good options are chopped zucchini or cucumbers, diced bell peppers, marinated artichokes—whatever your heart desires!
8 oz orzo
3/4 cup thinly sliced parsley
1/2 cup thinly sliced mint
1/2 cup thinly sliced scallion
1 1/2 cup cooked chickpeas
1 1/2 cup chopped cherry tomatoes
1 cup sliced canned black olives
1 shallot, finely chopped
1/2 cup crumbled feta
1/2 cup olive oil
1/3 cup lemon juice
2 tsp sumac
1 tsp aleppo pepper
1/8 tsp black pepper
salt to taste
🍴boil orzo in well salted water according to package instructions. drain and allow to cool down.
🍴chop all herbs and vegetables.
🍴add spices to the olive oil and lemon juice and mix well to incorporate.
🍴add herbs and vegetables to orzo, drizzle with the dressing and toss to combine.
🍴serve chilled or room temperature and enjoy!
Book of Dishes 