This orzo pasta salad is one of my favorites, and can be enjoyed as a main dish or alongside grilled salmon, steak, or chicken. It's loaded with healthy ingredients and can be made ahead of time, just be sure to read my note about adding the spinach last.
Each ingredient plays a role in this recipe - chickpeas for density (and protein!), cucumber adds crunch, briny olives and feta for delicious salty bites, and pepperoncini adds heat. The combination is a delight and this Greek orzo pasta salad is delicious for lunch and a welcome dish as part of any potluck.
Bring a large pot of generously salted water to boil and cook orzo according to package directions. During the last minute of cooking, add the baby spinach, along with a pinch of salt, and stir to combine with the pasta. Drain both the orzo and spinach and set aside in a colander. Return the pot to the stove.
To the now empty pot add the olive oil, garlic, oregano, and lemon zest. Turn the heat to medium-low, and once the garlic sizzles, turn off the heat.
Stir in the cooked orzo and spinach, chickpeas, lemon juice, and 1/2 teaspoon salt. Stir well to combine and set aside to cool for 15 minutes.
Once the pasta has cooled, stir in the roasted bell pepper, olives, cucumber, pepperoncini, dill, 1/2 teaspoon salt, 15 grinds of black pepper, and finally the feta. Taste and adjust for seasoning before serving.
If not enjoying the salad that day, hold off on adding the spinach, as it will lose its vibrant color after a few hours. Another option is to serve the orzo over the baby spinach.
