Heavy on the herbs, and light on the pasta, this lemony salad comes together in a flash, and is a great way to use up the abundance of fresh, tender herbs that are at the markets or in our gardens right now.

Unlike it’s travel-shy cousin the mayo-drenched pasta salad, this salad packs up beautifully for lunches, picnics in the park or any other summer outing you have planned.

Completely customizable, adjust the mix of herbs to suit your tastes. A pre-roasted deli chicken makes everything even simpler. For a vegetarian option, sub in cooked lentils or chick peas, or simply omit the meat . You can also substitute rice or quinoa for the pasta.

Don’t miss out on the added flavour and nutritional boost from adding lemon zest to your dressing! Once you start using lemon zest, you’re going to look for other ways to add this flavour hack to many of your recipes (roasted broccoli, anyone?)

Lemon zest is a nutritional powerhouse. A great source of vitamin C, it can improve the absorption of iron from plant sources, so may be helpful in protecting against anemia. The antibacterial properties of lemon peel can improve oral health by blocking the growth of micro-organisms that lead to oral diseases. Lemon peel is also high in antioxidants, such as D-limonene, which promotes immune health and is linked to reduced risk of heart disease, type-2 diabetes, and may also be linked to reduced cancer risk.

Combining a variety of fresh herbs into this salad adds a wonderfully fresh kick of flavour as well as a nutritional boost. Herbs are high in polyphenols, which have strong antioxidant and anti-inflammatory properties.

The variations for this salad are many. Try it once and it’s sure to become a classic!

Let’s make this!

Ingredients:

• Tbsp + 1 C olive oil

• 3 cloves garlic, peeled

• 1 C Orzo

• 4 C vegetable broth

• Salt

• 2 C shredded cooked chicken thighs, breast or combination

• 3 C loosely packed, torn or chopped tender herbs (mix any of tarragon, basil, mint, parsley, dill, chives)

• 1/2 C crumbled feta cheese (optional)

• Juice and zest from 1 large lemon (should have about 3 Tbsp. of juice)

This is how:

In a medium pot, gently simmer garlic in 2 Tbsp olive oil until soft and golden (about 10 min).

• Remove garlic to a large platter. Mash with a fork. Drizzle the garlic with remaining 1/3 C olive oil and whisk in lemon juice and zest until well combined. Season to taste with salt and freshly ground pepper.

• Using the same pot, add orzo to the olive oil and toast until lightly browned. Add broth and cook pasta until tender. Drain, saving 1/2 C of the broth.

• Add the warm pasta, herbs and chicken to the platter and toss until herbs are wilted and everything is well combined.

• Top with crumbled feta cheese, if using.

Makes 4-6 Servings

Salad can be served warm or at room temperature.
Leftovers can be stored in an airtight container in refrigerator for up to 4 days.

If you make this, take a picture and tag me on my socials

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