Get ready to make this quick and simple lemony orzo pasta salad in 30 minutes! Enjoy it on your next picnic for a super tasty spring treat.
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Red Onion, chopped
Salt and Pepper*
Preheat the oven to 450°F (to roast chickpeas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Drain and rinse chickpeas. On a baking sheet, toss chickpeas with 1 tbsp oil (dbl for 4 ppl), then 1/2 tbsp Mediterranean Spice Blend (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 20-22 min.
Meanwhile, in a large pot, add 12 cups hot water and 2 tsp salt (NOTE: Use same size pot, water and salt amount for 4 ppl). Cover and bring to a boil over high heat. Cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Roughly chop sun-dried tomatoes. Thinly slice half the basil.
To the large pot with boiling water, add orzo. Cook, uncovered, until orzo is tender, 10-12 min. When orzo is tender, drain.
Meanwhile, quarter bocconcini. In a small bowl, whisk together lemon zest, lemon juice, sliced basil and 2 tbsp oil (dbl for 4 ppl). Season with pepper. Add bocconcini and gently stir to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and broccoli. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add garlic and sun-dried tomatoes. Cook, stirring occasionally, until fragrant, 1-2 min. Season with salt and pepper. Meanwhile, remove bocconcini from marinade to a small plate.
Remove pan from heat and add orzo and crispy chickpeas into broccoli mixture. Stir in marinade from bocconcini. Divide Mediterranean orzo salad between plates. Tear over remaining basil and top with marinated bocconcini. Squeeze over a lemon wedge, if desired.