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lemon orzo pasta salad on white tray on dark green backdrop
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Lemon Orzo Pasta Salad

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 to 6 people
Calories: 432kcal
Author: Nisha Vora

Ingredients

Spiced Chickpeas

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon sweet or hot paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon onion powder

Basil Gremolata

  • 1 ¼ cups loosely packed fresh basil leaves (20g), chopped
  • 1 medium or large lemon, zested
  • 1 garlic clove, minced or grated
  • Flaky sea salt

Orzo Ingredients

  • 12 ounces (340g) orzo
  • ¼ cup (56 mL) extra virgin olive oil
  • 5 garlic cloves, thinly sliced (as evenly as possible)
  • ¼ cup (32g) pine nuts
  • 2 tablespoons chopped preserved lemon peel (see Note 1 for sub)
  • 1 teaspoon Aleppo pepper (or 1/4 tsp red pepper flakes; see Note 2)
  • Kosher salt or sea salt and freshly cracked black pepper
  • 8 oil-packed sundried tomatoes (~45g), chopped
  • 3 big handfuls (70g) baby spinach, roughly chopped

Instructions

  • Make the Spiced Chickpeas. Transfer the chickpeas to a clean dish towel. Gently rub to dry them of as much as you can without smushing them.
  • Heat a large sauté pan or frying pan over medium-high heat with the 1 tablespoon oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 minutes to allow some browning. Toss and cook for another 3 to 5 minutes, or until chickpeas are golden brown and blistered in spots.
    Note: If using a nonstick pan, the chickpeas may take longer to get browned.
  • Add the 1 teaspoon kosher salt, oregano, paprika, thyme, and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 30 seconds, stirring constantly to coat the chickpeas and to prevent spices from burning. Remove from the heat and set aside.
  • Make the basil gremolata. In a small bowl, combine the chopped basil, the lemon zest, minced garlic, and a few pinches of flaky salt. Set aside for the last step.
    Juice the lemon to get 2 tablespoons; set aside for the last step.
  • Cook the orzo. Bring a large pot of water to a boil and salt generously. Add the orzo and cook according to the box instructions until just al dente (don’t cook until soft; it will continue cooking in the sauce).
    Drain the orzo in a colander fitted over a bowl, reserving 1 cup (240 mL) or 2 big ladles if the cooking water.
  • Return the pan used for the chickpeas to the stove but don't turn on the heat yet. Add the 1/4 cup (56g) olive oil, sliced garlic, and pine nuts.
    Turn the heat to medium-low. Stir occasionally and use a spatula to separate the garlic slices as needed. Once they start to sizzle, stir frequently to encourage even cooking and prevent the garlic from browning. Cook for 5 to 6 minutes, or until most of the garlic and pine nuts turn golden.
    Add the chopped preserved lemon peel and chili flakes. Cook for 1 minute, stirring constantly to prevent burning. Season with a pinch of salt and pepper.
  • Add 1/4 cup (60 mL) pasta water to the pan and whisk to combine. Add in the hot orzo and chopped sun-dried tomatoes, tossing to combine (with tongs or a sturdy silicone spatula). Add more pasta water as needed to bring the sauce together and/or if the orzo sticks a lot.
  • Add in the spinach and 2 tablespoons lemon juice and toss gently until wilted. Add in the spiced chickpeas and toss to warm.
    Take off the heat. Add the basil gremolata and toss gently. Taste for seasonings, adding lemon juice or salt as needed.

Notes

  1. If you don't have preserved lemons, use 1 tablespoon lemon zest instead (the zest in 1 med or large lemon). 
  2. Aleppo pepper is considerably less spicy than crushed red pepper flakes. If using red pepper flakes, start with just 1/4 tsp, then add more to taste.