Orzo Pasta Salad
This Orzo Salad is one of my favorite Summer side dishes! Topped with a delicious homemade vinaigrette, this orzo pasta is so fresh and loaded with fantastic flavor. Such a healthy and filling side dish recipe!
Prep Time10 mins
Cook Time10 mins
Cool time10 mins
Total Time30 mins
- 4 cups chicken broth
- 1 1/2 cups orzo
- 15 oz garbanzo beans (1 can, drained and rinsed)
- 1 pint grape tomatoes (halved)
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice
- 1/2 tbsp honey
- 1 tsp salt
- 1/4 tsp black pepper
Heat the broth in a large pot over high heat. Add the orzo and cover slightly with a lid. Cook for 7 minutes, or until cooked. Drain and allow to cool completely.
Whisk together (or shake in a jar) the olive oil, vinegar, lemon juice, honey, salt and pepper for the dressing. Add more salt and pepper, to taste.
Toss the orzo salad 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. Refrigerate orzo salad until ready to serve.
Calories: 338kcal | Carbohydrates: 40g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 730mg | Potassium: 470mg | Fiber: 5g | Sugar: 6g | Vitamin A: 585IU | Vitamin C: 19.5mg | Calcium: 50mg | Iron: 2.4mg