Orzo Salad with a Homemade Vinaigrette

This orzo salad is made with crisp, colorful veggies, tender pasta, garbanzo beans, fresh basil, and a zesty lemon vinaigrette. Light, vibrant, and perfect for a summer side dish!

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Orzo Salad Recipe

This orzo salad is so tasty and such an easy side dish to whip up quickly. It has become one of my favorite pasta salad recipes and a dish that guests love. It’s so fresh and vibrant with classic Mediterranean flavors that taste so delicious.

I adapted this recipe from Giada’s cookbook. I only made half of the lemon dressing, used less onion and added more tomatoes. It’s the perfect addition to any summer meal or try it with a bowl of chicken orzo soup year-round!

Salad Ingredients

Find the full printable recipe with specific measurements below.

• Chicken broth: You can also use vegetable broth if preferred.
• Orzo: If you can’t find orzo any other small pasta works.
• Garbanzo beans: Also known as chickpeas, white beans would also work great.
• Grape tomatoes: Or cherry tomatoes.
• Red onion: Adds savory taste.
• Fresh basil: Gives a fresh, herby taste.
• Easy vinaigrette: For the lemon salad dressing you will need olive oil, red wine vinegar, fresh lemon juice, honey plus salt and pepper.

How to Make Orzo Salad

• Make orzo. Heat the broth in a large pot over high heat then add orzo and cover slightly with a lid. To avoid it being mush, cook only for 7 minutes. Drain and allow to cool completely.
• Combine dressing ingredients. Whisk together the olive oil, vinegar, lemon juice, honey, salt and pepper for the dressing. Add more salt and pepper, to taste. 
• Combine salad: Toss the orzo with the beans, tomatoes, onion, basil and enough vinaigrette to coat. If serving later in the day, reserve some of the dressing to toss into the orzo pasta right before serving.
• Serve. Immediately serve your orzo salad or refrigerate until ready to serve. 

Tips and Variations

• Fresh herbs: Add fresh mint leaves, dill or fresh parsley for more flavor.
• Mediterranean flavors: Add extras like feta cheese, sliced kalamata olives, bell peppers, cucumbers, arugula or spinach.
• Other pasta or grain: You could always swap the orzo for cooked quinoa, rice, rotini, penne or even make a bulgur salad.
• Orzo salad dressing: You could use a homemade Italian dressing or Greek salad dressing or add some Italian seasoning or dijon mustard to the orzo dressing.
• Additional flavor: Cook orzo in chicken broth (instead of water) to give the pasta an extra boost of flavor.
• Let pasta cool. Rinse pasta with cold water and let cool. You don’t want the veggies in the orzo salad to wilt from pasta that’s still warm!
• Serving suggestions: Serve with grilled chicken or shrimp, grilled salmon or grilled chicken kabobs