Best Italian Orzo Salad
User Reviews
5
Best Italian Orzo Salad
Description
The Best Italian Orzo Salad features orzo pasta cooked until tender, drained, and cooled with cold water to stop cooking. It’s combined with halved cherry tomatoes, rinsed chickpeas, peeled and chopped cucumber, freshly chopped basil, diced red onion, and optionally baby spinach for a fresh, textured mix. The Italian dressing, either store-bought or homemade, consists of olive oil, red wine vinegar, water, honey, fresh lemon juice, grated Parmesan cheese, salt, garlic powder, black pepper, and dried Italian herbs shaken together for emulsification.
The salad delivers a balance of textures from tender pasta, crunchy vegetables, and creamy elements like Parmesan and dressing. Flavors range from mild sweetness of honey and lemon to savory cheese and herbs. It serves well as a side dish or light main, suitable for eating right away or after chilling to meld flavors.
Additional ingredients such as sliced avocado or kalamata olives can be added to vary flavor and richness. The recipe is straightforward, making multiple servings with a large quantity of pasta and vegetables, fitting for family meals or sharing.
Ingredients
- 12 ounces orzo dry
- ½ cup cherry tomato halved
- ⅔ cup chickpeas drained and rinsed
- 1 cucumber peeled and chopped, medium
- 1 tablespoon basil freshly chopped
- ¼ red onion chopped
- ½ cup baby spinach optional, packed
- 1 cup Italian salad dressing (store bought or see below for my recipe)
Italian Dressing
- ½ cup olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons water
- 3 teaspoons honey
- 1 tablespoon lemon fresh-squeezed juice
- 3 tablespoons Parmesan Cheese grated
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper or 1/4 teaspoon ground pepper, cracked
- 3 teaspoons Italian seasoning dried herb blend
Instructions
- Place orzo in a pot, cover with water. Stir in 1/2 teaspoon salt, and bring to a boil. Cook 8-9 minutes until tender, drain and rinse with cold water.
- In a large bowl combine orzo, tomatoes, chickpeas, cucumbers, basil, onions and spinach (if using) and toss.
- Toss with the dressing to serve immediately, OR cover tightly and chill until ready to serve, then toss with dressing just before serving.
To Make the Dressing
- To make the salad dressing, combine all ingredients in a jar. Screw the lid on tightly, shake vigorously til well blended, then chill until ready to use or pour immediatley over salad and toss.
Notes
- Adding sliced avocado or kalamata olives introduces extra creaminess and tang to the salad.
- Chill salad before serving to allow flavors to meld and enhance taste.
- Use freshly grated Parmesan for best flavor in the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 729mg | 30% |
| Potassium | 344mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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