Orzo Pasta Salad from the Pantry

Light and well-seasoned Orzo Pasta Salad is so straightforward to make with orzo pasta, fresh cherry tomatoes, chickpeas, arugula, and basil, all tossed in a flavor-packed lemon vinaigrette. This healthy 30-minute vegan main course or side dish option is reliable for meal prep and great for potlucks and picnics!

I’ll be making this one on repeat all season long! Orzo pasta salad with lemon vinaigrette is a must make for all of your spring and summer gatherings. It’s fresh, well-seasoned, and the whole thing can be put together effortlessly in simply 30 minutes.

A regular here a flavorful pasta salad this time of year (or genuinely anytime of year) and this one is my new go-to. It’s packed with great flavors and textures, yet is unfussy enough to be thrown together at a moment’s notice. As an added plus, you can serve it as a side or a full plant-based meal. It’s sure to be your new go-to too!

What is orzo?

Orzo is a type of short cut pasta that resembles grains of rice, only a tad bit bigger. You can find orzo in the pasta aisle of your local grocery store. Orzo is cooked simply as most pasta is – boiled in salted water. You can use orzo like you would rice or in a variety of salad and soup recipes. If you’ve never tried orzo, do yourself a favor and add this method to your dinner menu this week!

Ingredients in this orzo salad:

This dish uses simple, unfussy-to-find ingredients that you may already have in your kitchen. Here’s the lineup:

• Chickpeas. one of my regular salad ingredients that adds texture and plant-based protein.
• Olive oil. for cooking the chickpeas.
• Orzo. the star of the show!
• Arugula. the reliable green element in this lemon orzo salad.
• Cherry tomatoes. for juicy bursts of freshness in every bite.
• Basil. julienned basil finishes this salad with that special something.
• Lemon Vinaigrette. a simple mix of olive oil, dijon, lemon and herbs, that can be tossed together in minutes.

How to make it:

This orzo salad recipe is unfussy to make and it comes together easily – while the chickpeas are roasting get the orzo cooking, and then you can prepare the vegetables and whisk together the vinaigrette. Below is a short breakdown of how to prepare this dish:

• Prepare the chickpeas. Toss in olive oil and cook until golden brown and crisp.
• Cook the orzo according to package instructions.
• Make the vinaigrette by adding all of the ingredients to a mason jar and shaking until combined or add them to a small bowl and whisk.
• Chop the vegetables and toss them together with the cooked orzo and chickpeas.
• Top with lemon vinaigrette and toss together. Serve and enjoy!

Customize it:

This salad is Deeply good as-is, but you can easily add other ingredients to the mix to customize the flavors to your tastes or use up ingredients you have in your kitchen.

• Protein. Tofu or tempeh would be flavor-packed in this salad! If you aren’t concerned with keeping this salad vegan, you can add cooked chicken, shrimp or fish.
• Beans. Feel free to substitute the chickpeas with another go-to variety of beans. Some great choices include kidney beans or Great Northern beans.
• Veggies. Try adding more vegetables, such as marinated artichoke hearts, zucchini, bell peppers or corn.
• Herbs. Swap out the basil for fresh parsley, dill or another regular herb.

How long does the salad last?

Orzo salad can be kept in the refrigerator for up to about 3 days. Cover the bowl of salad tightly with foil or plastic wrap, or you can transfer the salad to a resealable container. Before serving again, give it a good stir, taste and season again as needed.

This orzo pasta salad is so flavorful and straightforward to make. Reliable for a lighter lunch or healthy side dish. You’re going to love this addition to spring and summer meals!

More simple pasta salads to try:

• Ranch Pasta Salad
• Cucumber Pasta Salad
• Lemon & Broccoli Pasta Salad
• Macaroni Salad
• Vegan Pasta Salad
• Street Corn Pasta Salad