Description
1 cup orzo pasta
1/2 cup roasted red peppers, chopped
1 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup toasted pine nuts
1 tablespoon olive oil
1 teaspoon lemon zest
Salt and black pepper, to taste
For the Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon honey
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Directions
Cook orzo pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, smoked paprika, salt, and black pepper.
In a large mixing bowl, combine cooked orzo, roasted red peppers, chickpeas, feta cheese, red onion, parsley, and pine nuts.
Drizzle the dressing over the orzo mixture and toss gently to combine.
Garnish with lemon zest and additional parsley before serving.
Serve immediately or chill for 20 minutes for enhanced flavor.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 380 per serving, Servings: 4
