Lemon Orzo Pasta Salad

"This recipe is amazing, I’ve been making it at least once a week, it’s that good!"

"That was incredible. Tasted like restaurant quality!!!"

"Absolutely delicious! Husband and kids approved! It was light and refreshing."

Gather the ingredients.


Toasted Pine Nuts


Preserved Lemon


Extra Virgin Olive Oil

Sundried Tomatoes


Basil Gremolata

Chopped Baby Spinach

Aleppo Pepper

Chickpea  Spice Mixture

Start with the spiced chickpeas.

Add chickpeas to a large nonstick frying pan and cook for 5-8 minutes.

Add the oregano, thyme, onion powder, paprika, and salt.

Toss the chickpeas in the spices and cook for 2-4 minutes until nicely golden brown and aromatic.

Warm the extra virgin olive oil in the large frying pan over medium-low heat.

Add the sliced garlic and cook for 4 to 6 minutes until just starting to turn golden.

Add the chopped preserved lemon and Aleppo pepper (or crushed red pepper). Cook for 1 minute, swirling the pan often.

Add about 1/4 cup of the hot pasta water from the cooked orzo to the pan and whisk to combine.

Add in the hot cooked orzo, lemon juice, and sundried tomatoes, tossing to combine.

Add in the chopped baby spinach and toss until wilted.

Add the spiced chickpeas and toss again.

Finally, add in the basil-lemon zest topping and toasted pine nuts and gently toss.

Season to taste with salt or pepper as needed and enjoy!