Greek Orzo Pasta Salad

Greek food holds a special place in my heart. Fun Fact: I studied abroad in Greece. Even better, the class I took in Greece was called "Food and Culture". I was fortunate enough to have a full immersive experience into all things Greek food. So I feel like I have some great knowledge to share! I would love to share some of the experiences I had during my study abroad. After all, my mission is to inspire you to play with cultural cuisine, through both food facts and recipes! I definitely learned a TON about Greek food that semester!


Today's recipe brings in all the traditional ingredients that would be used in a Greek salad, plus a few extra surprises. Of course, it uses my best selling salt-free sugar-free Greek spice blend in the dressing. This recipe makes a ton of food! Which makes it the perfect meal prep dish to pair with some greek chicken or shrimp! It also requires minimal cooking, making it an easy last-minute option to bring to a party or pot luck. Personally, I don't think you can go wrong with serving Greek food. It's generally easy to make and loaded with bright, fresh ingredients! What's not to love?!

Greek Orzo Pasta Salad

Makes 12 servings


Ingredients:

  • 3 tbsp olive oil

  • 1/2 of a red onion, chopped

  • 2 cloves garlic, minced

  • 32 oz reduced sodium chicken broth

  • 16 oz orzo, dry

  • 1/4 cup lemon juice

  • 1/2 tsp Nourished Roots Tri-Salt Blend

  • 1 15-oz can chickpeas, rinsed and drained

  • 1 pint cherry tomatoes, halved

  • 8 oz feta cheese

  • 1 cucumber, sliced and quartered

  • 1/3 cup olives, sliced

  • 1/4 cup pistachios, shelled and chopped

  • 1/4 cup lemon juice

  • 1/4 cup olive oil

  • 1/2 tbsp Nourished Roots Tri-Salt Blend

  • 2 tbsp Nourished Roots Greek Blend

Directions:

  1. Heat the olive oil in a pot over medium-high heat. Add onion and sautée for 3-5 minutes, or until they start to become translucent. Add in garlic and cook 1 additional minute.

  2. Add in chicken broth, orzo, and lemon juice, stir well. Simmer for 8-10 minutes or until orzo is al dente. Stir frequently so the orzo doesn't stick to the bottom. If there is leftover liquid, drain orzo. Transfer to a large bowl and place in the fridge to cool while you prep the remaining ingredients.

  3. Prep chickpeas, tomatoes, feta cheese, cucumber, olives and pistachios as noted above in the ingredients section. Combine all ingredients in a large bowl and set aside.

  4. In a mason jar, add lemon juice, olive oil, Nourished Roots Tri-Salt Blend, and Nourished Roots Greek Blend. Seal and shake well to combine.

  5. Remove orzo from refrigerator and combine with other salad ingredients. Add dressing and stir again. Serve and enjoy!


 

I love seeing your kitchen creations! Tag me on IG so I can be your hype woman @kelsmarcelle and @nourishedrootsspiceco!

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