This Mediterranean orzo salad is a 20 minute recipe you won't want to miss!! It's easy to throw together with my special trick, and doesn't skimp on flavor. Plus, easily make it vegan using your favorite dairy free cheese!
Place spinach, basil, mushrooms and sun dried tomatoes in the bottom of a pasta strainer.
Cook the orzo according to package directions.
When ready to drain, pour the whole pot of orzo with the water over the veggies in the bottom of the pasta strainer. This will slightly cook them.
Put the pot top over the strainer to steam the veggies. Allow to sit for 3-5 minutes.
Rinse with hot water to remove starchiness from the pasta then drain well and place everything in a big bowl or back in the pot.
Add the chickpeas, oil, basil, seasonings, and feta into the bowl/pot and mix until well combined.
Serve!
Notes
I measure the spinach and basil packed in.
You can use sundried tomatoes in a jar just make sure they are packed in water if you want to keep this oil free. Also, if you want soft sundried tomatoes, you can soften them by soaking them in hot water for about 5 or so minutes.
Due to the sun dried tomatoes and Feta or Parmesan, you won’t need added salt. However feel free to add some if you prefer.
Adjust the garlic powder, lemon pepper and thyme to make it as flavorful as you prefer.