Easy Orzo Salad {Summer Favorite} – Two Peas & Their Pod

This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house!

I love making and taking pasta salads to potlucks, barbecues, and get togethers. They are the perfect side dish for sharing. This Easy Orzo Pasta Salad is a summertime favorite. It’s a versatile and delicious side that everyone loves! I always bring an empty bowl home–no leftovers!

This Orzo Pasta Salad is the MVP of my summer with chickpeas, cucumber, arugula, cherry tomatoes…all coated in a delicious and bright homemade dressing! It’s a summer favorite, but is good all year around. You can’t go wrong with this recipe, anytime of the year.

What is Orzo?

Orzo is a really tiny, short pasta. It’s shaped like large grains of rice, but a little thicker. It’s easy to cook and is great in salads or with served with pesto or marinara sauce. You can buy orzo at most grocery stores, look for it in the pasta aisle.

I love it for this pasta salad because the pasta is so small you can get it in every single bite!

Orzo Salad Ingredients

The ingredients are fresh, simple, and oh so delicious! For this salad, you will need:

Simple Dressing

Homemade salad dressings are actually SO simple to make and they really take your home cooking to the next level. Don’t be intimidated–it’s just measuring and whisking!

In a medium bowl (or even a Mason jar!), combine:

How to Make Orzo Salad

Just a couple steps to the most delicious Orzo Pasta Salad ever!

Feel free to customize this pasta salad to your liking!

Can I Make the Salad in Advance?

Yes! Up to 3 days in the refrigerator. This is a great recipe to make in the morning and have on hand for an easy side dish or even to eat for lunch.

You can make and keep the dressing in the fridge for up to one week. Give it a good whisk before drizzling it over the salad.

What to Serve with Orzo Salad

This simple salad is a great side dish to really any meal, but here are a few of our favorites.

This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house!
5 from 11 votes

For the Orzo Salad:

For the Dressing:

In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.
Calories: 355kcal, Carbohydrates: 53g, Protein: 13g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 116mg, Potassium: 465mg, Fiber: 6g, Sugar: 8g, Vitamin A: 677IU, Vitamin C: 12mg, Calcium: 97mg, Iron: 2mg

Have you tried this recipe?

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This content was originally published here.

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