Mediterranean Orzo Salad

Prep 10 min

Cook 20 min

Ready in 30 min

This one-pot pasta with asparagus, tomatoes, feta, and fresh gremolata is an easy and fresh make-ahead meal for spring and summer!

Ingredients

1 tbsp (15 mL) butter
½ small shallot, finely chopped
1 cup (250 mL) uncooked orzo pasta
2 cups (500 mL) chicken broth or water
1 lb. (450 g) asparagus spears, cut into bite-size pieces
1 can (15 oz. or 540 mL) chickpeas, drained and rinsed
1 pkg (4 oz./125 g) crumbled feta cheese
1 cup (250 mL) cherry tomatoes, halved
½ lemon, juiced
Salt and pepper, to taste

1-2 garlic cloves, peeled
¼ cup (60 mL) fresh parsley
1 tsp (5 mL) lemon zest

Directions

Melt the butter in the 3-qt. (2.8-L) Stainless Steel Sauce Pan over medium‑high heat. Add the shallot and orzo and cook and stir until the orzo is toasted, about 4–6 minutes.
Add the broth. Bring to a boil, cover and reduce to a simmer for 9–10 minutes, adding the asparagus during the last 3–5 minutes.
Meanwhile, add the gremolata ingredients to the Mince & Roll and twist until finely chopped.
Remove the pan from the heat. Stir the gremolata, chickpeas, feta, tomatoes, and lemon juice into the orzo.
Season with salt and pepper to taste.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 250, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 670 mg, Carbohydrate 37 g, Fiber 4 g, Sugars 5 g (includes 0 g added sugar), Protein 12 g