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Mediterranean Orzo Salad with Chickpeas, Sun-Dried Tomatoes & Spinach Recipe

Name: Mediterranean Orzo Salad with Chickpeas, Sun-Dried Tomatoes & Spinach
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 g orzo pasta; 1 x (15 oz) can chickpeas, drained and rinsed; 100 g sun-dried tomatoes, chopped; 2 cups fresh spinach, roughly chopped; 100 g goat cheese, crumbled; 30 ml red wine vinegar; 60 ml olive oil; 1 tsp honey; 1/2 tsp garlic powder; 1/2 tsp dried basil; 1/4 tsp salt; 1/4 tsp black pepper

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This is a yummy pasta salad with orzo, chickpeas, sun-dried tomatoes, spinach, and cheese. It's mixed with a tangy dressing. You cook pasta, mix veggies and cheese, and stir it all with dressing.

Ingredients

200 g orzo pasta

1 x (15 oz) can chickpeas, drained and rinsed

100 g sun-dried tomatoes, chopped

2 cups fresh spinach, roughly chopped

100 g goat cheese, crumbled

30 ml red wine vinegar

60 ml olive oil

1 tsp honey

1/2 tsp garlic powder

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp black pepper

Method

Fill a medium pot with water and bring to a boil. Add a pinch of salt and the orzo pasta. Cook for about 8-10 minutes until al dente. Drain and rinse under cold water to cool.

In a large bowl, whisk together the red wine vinegar, olive oil, honey, garlic powder, dried basil, salt, and black pepper to create the dressing.

Add the drained chickpeas, chopped sun-dried tomatoes, and roughly chopped spinach to the bowl with the dressing.

Crumble the goat cheese and add it to the salad.

Add the cooled orzo to the bowl with the other ingredients and toss everything together until well mixed.

Serve the salad immediately or chill in the refrigerator before serving.

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