Easy Layered Mediterranean Orzo Pasta Salad

Name: Easy Layered Mediterranean Orzo Pasta Salad
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1/2 cup olive oil; the juice + zest of 1 lemon; 2 tablespoons balsamic vinegar; 1 clove garlic (minced or grated); salt and pepper (to taste); 1 pound orzo pasta (use gluten free if needed); 2 cups cooked chickpeas or 1 can chickpeas (drained + rinsed, 14 ounce); 1 ounce jar marinated + roasted artichokes (lightly chopped, 12); 2 ounce roasted red peppers or 1 jar roasted red peppers (sliced, 12); 1 cup fresh basil + 1/4 cup fresh parsley + 1/4 cup fresh mint (chopped); 1 cup kalamata olives; 8 ounces feta cheese (crumbled (omit if making vegan)); 1/4 cup toasted pine nuts; 6 cups fresh spinach; 2 cups halved cherry tomatoes

The tastiest and prettiest salad

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Easy Layered Mediterranean Orzo Pasta Salad

Foto: Half Baked Harvest

Ingredients

6 servings

1/2 cup olive oil
the juice + zest of 1 lemon
2 tablespoons balsamic vinegar
1 clove garlic (minced or grated)
salt and pepper (to taste)
1 pound orzo pasta (use gluten free if needed)
2 cups cooked chickpeas or 1 can chickpeas (drained + rinsed, 14 ounce)
1 ounce jar marinated + roasted artichokes (lightly chopped, 12)
2 ounce roasted red peppers or 1 jar roasted red peppers (sliced, 12)
1 cup fresh basil + 1/4 cup fresh parsley + 1/4 cup fresh mint (chopped)
1 cup kalamata olives
8 ounces feta cheese (crumbled (omit if making vegan))
1/4 cup toasted pine nuts
6 cups fresh spinach
2 cups halved cherry tomatoes

Steps

in a glass jar, combine the olive oil, lemon juice + zest, balsamic vinegar, garlic, crushed red pepper and a pinch of salt and pepper. Taste and adjust seasonings as needed.
Cook the orzo according to package directions. Drain.
Grab 4-6 (16-28 ounce) glass jars. Evenly layer each jar in order with dressing, chickpeas, roasted veggies (the artichokes and red peppers, orzo, basil, parsley, mint, kalamata olives, feta cheese, pine nuts). Fill the jars to just the top with spinach. Top the salads off with cherry tomatoes. Cover and store in the fridge for up to 1 day. To serve, you can either eat straight from the jar or dump out into bowls.