Prep 30 mins
Cook 9 mins
Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
- 1⁄2 cup orzo pasta or 1⁄2 cup other tiny pasta
- 1 1⁄2 teaspoons extra-virgin olive oil
- 1 garlic clove, crushed and peeled
- 1⁄8 teaspoon salt
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄8 teaspoon fresh ground pepper
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (7 ounce) can chickpeas, rinsed
- 1⁄3 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1 1⁄2 tablespoons chopped of fresh mint or 1 1⁄2 teaspoons dried mint
- 1 large tomatoes, chopped (deseeded)
- 2 cups baby spinach leaves
- 1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
- Divide spinach between 2 plates and top with the salad.
This was very good and a hit at the potluck for which I prepared it. The only change I made to the ingredients was to use basil instead of dill because I have so much in my garden and my local grocery store didn't have dill. I also increased the number of servings to 8 which made WAY more than enough for a large crowd, with leftovers! Also, because it was for a group I tore the spinach up a little and just mixed it in with the salad. Great summer cold salad that is different from pasta and potato salads most people bring. Make sure to use fresh delicious tomatoes, the taste brings a lot to the dish.
Found the recipe on cooking.com (with same reference to eating well mag) and I was going to come to the zaar and add it so I wouldnt lose it. So glad I found you had posted it! I really enjoyed this, it was light, refreshing, flavorful and a perfect summer time meal. As an afterthought, I mixed the spinach right into the orzo salad instead of topping the spinach with the salad.
Only reason I am giving it 4 stars is I think it needs just a little "something" but can't quite put my finger on it. I am also wondering if using fresh lemon juice might have made a difference, as well as doubling the amount of herbs. but it is a healthy recipe, and as such is not laden with the heavy fats and salts we are so used to having in our foods. I will be making it again and give the increased herbs a try.
It made enough for 4 meals
Thanks for posting this so I don't lose it!!
Wish I had made more based on how quickly this was eaten up. I should of doubled it from the start :) Followed this exactly, except used a jar of 3 oz. of marinated artichokes. I wouldn't change one thing, this is so perfect the way it is!! Made for ZWT6 Zee Zesties!