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5
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14
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Orzo Pasta Salad
This cold pasta salad is full of fresh veggies and flavor; perfect for summer potlucks or BBQs!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Cooling Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
383
Author:
Candace
Equipment
Whisk
Vegetable Chopper
Zester
Salad tongs
Ingredients
8
ounces
dry orzo pasta
just shy of 1 ¼ cups
½
English cucumber
chopped
1
cup
grape tomatoes
halved
1
bell pepper
chopped
½
cup
mozzarella cheese
diced, or bocconcini
15
ounces
chick peas
1 can, drained and rinsed
2
Tablespoons
chives
or green onion, chopped
2
Tablespoons
fresh parsley
chopped*
2
Tablespoons
fresh basil
chopped*
Vinaigrette
⅓
cup
olive oil
⅓
cup
red wine vinegar
1
teaspoon
Italian dressing mix
or ¼ teaspoon each of salt, pepper, oregano, and garlic powder
½
teaspoon
dry mustard powder
or Dijon mustard
juice of 1 lemon
zest of ½ lemon
Instructions
Cook orzo according to directions and set aside to cool.
Add Vinaigrette ingredients to a small bowl and whisk until well combined.
Add orzo, cucumber, tomatoes, bell pepper, mozzarella cheese, and chick peas to a large bowl. Toss to combine.
Add half of vinaigrette and toss, adding vinaigrette to desired level of dressing. Add chives, parsley, and basil and toss to combine.
Notes
*Any combination of 4 Tablespoons of chives, thyme, rosemary, basil, or parsley would be excellent for this salad
Nutrition
Calories:
383
|
Carbohydrates:
51
g
|
Protein:
14
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
7
mg
|
Sodium:
96
mg
|
Potassium:
442
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
1127
IU
|
Vitamin C:
33
mg
|
Calcium:
98
mg
|
Iron:
3
mg