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Orzo Pasta Salad
5 from 15 votes

Orzo Pasta Salad

This Orzo Pasta Salad mixes tender, al dente orzo with crisp and well-sized diced vegetables including bell peppers, onions, edamame, and chickpeas. It’s tossed with a zesty dressing featuring avocado oil, lime juice, white wine vinegar, and basil, balanced by salty feta cheese. The salad offers a bright, fresh flavor and a satisfying blend of textures, making it suitable for make-ahead lunches, picnics, or side dishes.

Prep Time
18 mins
Cook Time
9 mins
Total Time
27 mins
Servings: 8 servings
Calories: 220 kcal
Course: Side Dish
Cuisine: American, Vegetarian

Ingredients

  • 1.5 cups orzo pasta dry
  • 1 cup edamame shelled
  • 1 can chickpeas (drained and rinsed)15 oz
  • 2 bell pepper any color) diced small
  • ¼ cup red onion finely diced
  • ¼ cup green onion chopped
  • 1/3-1/2 cup feta cheese crumbled
SIMPLE SPEEDY DRESSING
  • ¼ cup avocado oil
  • 1 lime (juiced)
  • 1 TBSP white wine vinegar
  • ¼ tsp basil or 1/2-1 tsp fresh, dried
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Add 1.5 cups dry orzo pasta and a pinch of salt and cook for 8-9 minutes or until al dente. Drain and rinse with cold water (I do this using a fine mesh sieve, easy peasy!) to halt the cooking process. Add pasta to a large bowl and set aside.
  2. While your pasta cooks, chop your veggies and make the dressing.
  3. I like to finely chop the veggies so they're small like the pasta, this way every bite is packed with all the tasty components.
  4. For the chickpeas, simply drain and rise and add to a large bowl. For the edamame, you'll want to thaw them if shelled and precooked or steam/boil them if frozen and raw.
  5. For the dressing, combine ingredients in a lidded jar and shake vigorously to emulsify. Give it a taste and add any extra salt, pepper, or basil to taste.
  6. Add all your veggies to the chickpeas along with the cooked orzo. Add your dressing and feta and mix well.
  7. Give the final salad a taste and add any aditional salt and pepper desired as well as any extra feta or veggies your heart desires. This salad can be enjoyed right away or chilled before serving. The flavors amplifiy once chilled and it tastes fantastic the next few days!

Notes

  • This orzo salad holds well for a few days, making it excellent for meal prep or packed lunches.
  • Thaw frozen edamame fully or cook raw frozen edamame before adding to the salad.
  • Finely chopping the vegetables makes the salad easier to eat and blends flavors uniformly.
  • Adjust salt, pepper, and basil in the dressing to your preference before serving.
  • Nutrition information provided is an estimate, not an exact measure.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 75mg (3%) Potassium 234mg (5%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 989IU (20%) Vitamin C 43mg (48%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 27g 9%
Protein 7g 14%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 75mg 3%
Potassium 234mg 5%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 989IU 20%
Vitamin C 43mg 48%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.