Big-Batch Lemon Orzo Salad with Feta and Olives

By Sprig Originals ✓ · cooked up in Sprig

A bright, sturdy orzo salad built for a crowd: tender pasta tossed with chickpeas, sweet jarred roasted peppers, briny olives and a lemon-oregano dressing, then showered with feta and fresh herbs. It travels in one bowl, tastes best after an hour of sitting, and is genuinely better at room temperature than cold — which makes it the safest thing you can carry to a potluck.

Ingredients

• 1 lb dried orzo
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1 1/2 cups pitted kalamata olives, halved
• 1 small red onion, finely diced
• 8 oz feta cheese, crumbled
• 1 cup flat-leaf parsley, chopped
• 1/2 cup fresh dill, chopped

• 2/3 cup extra-virgin olive oil
• 3 lemons (1 tbsp zest plus 1/2 cup juice)
• 3 cloves garlic, grated or finely minced
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Bring a large pot of well-salted water to a boil. Add the orzo and cook 8 to 9 minutes, until just tender with a little bite — do not overcook, since it softens further as it sits in the dressing.
2. While the orzo boils, whisk the olive oil, lemon zest, lemon juice, garlic, oregano, salt and pepper together in the bottom of your largest serving bowl (a 6-quart bowl or bigger).
3. Drain the orzo and rinse briefly under cool water for about 30 seconds, just until it stops steaming, then shake out as much water as you can. Tip the warm orzo straight into the dressing and toss well; the warm pasta drinks up the lemon and garlic.
4. Add the chickpeas, roasted peppers, olives and red onion. Toss thoroughly and let the salad sit uncovered for 15 minutes to come to room temperature.
5. Fold in the parsley, dill and two-thirds of the feta. Taste and adjust with more salt, pepper or a squeeze of lemon — chilled or room-temperature salads always need more seasoning than you expect.
6. Scatter the remaining feta over the top. Cover and hold at room temperature for up to 3 hours, or refrigerate up to 2 days.
7. If refrigerated, pull the salad out 45 to 60 minutes before serving, stir in a splash of olive oil and a squeeze of lemon to loosen it, and serve at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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