Mediterranean Orzo Salad

Mediterranean Orzo Salad

Serves 4

This spinach and whole wheat pasta salad, tossed with sun-dried tomatoes and garbanzo beans (also known as chickpeas), is satisfying enough as a light main course, or perfect to serve alongside grilled entrées.

  • 1/2 pound whole wheat orzo (rice-shaped pasta)
  • 1/4 pound baby spinach (about 4 packed cups)
  • 3 tablespoons lemon juice
  • 24 pieces sun-dried tomatoes in extra-virgin olive oil, chopped, plus 1 tablespoon oil from the jar
  • 1 (15-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
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Cook orzo in a large pot of boiling salted water until al dente, 8 to 10 minutes. Drain, rinse in cold water and drain again. In a large bowl, toss with remaining ingredients and serve.

Nutritional Info: 
Per Serving:390 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 430mg sodium, 71g carbohydrate (12g dietary fiber, 10g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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