Orzo Pasta Salad

Orza Pasta Salad

How was your 4th of July? Ours was quite as Jay is studying for his surgical boards, which is okay with me! I picked up a new book, The Plant Paradox after listening to a podcast from the One Part Podcast by Jessica Murnane. If you are into podcasts, I highly recommend Jessica’s podcasts because they are so darn good and informative! This episode featured Dr. Steven Gundry and his research with lectins – a type of protein in healthy foods that may not be good for you! This immediately piqued my interest and had to get the book! After reading chapter 1, I realized it’s super important to know where the food you are buying is coming from. How long ago was it picked? How long did it take to get to the grocery store? Have you ever thought about this?  Thanks to Dr. Gundry, he explained it very well and it sure is an eye-opener.

I was hoping to get this recipe on the blog before the holiday, as this would have been a great refreshing pasta salad to share with family and friends! Anyways, this pasta salad is perfect for any occasion and it’s a great fulfilling side or meal for these summer days! The seasoned chickpeas add a nice warming bite to the pasta salad and I highly recommend it! If you aren’t vegan, shrimp would be a great substitute for the chickpeas! I hope you all love it!

Until next time friends, Namaste! ♥

Orzo Pasta Salad

Orzo Pasta Salad

Orzo Pasta Salad

Course: Meal Recipes
Cuisine: Pasta Salad
Servings: 6
Eat. Love. Namaste.: Love Namaste Vegan
A super light and warming pasta salad! Super simple to make for a light meal or serve as a side to any dish!


  • 1 cup orzo pasta
  • 1 half red onion diced
  • 1 English cucumber diced
  • 1 cup cherry tomatoes cut in half
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh basil chopped
  • 1 teaspoon salt and pepper
  • 1, 15 oz can chickpeas drained and rinsed
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt and pepper
  • 2 tablespoon avocado oil


  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon pepper
  • 1 teaspoon salt and pepper


  1. Fill a medium pot with water, add a pinch of salt and a splash of olive oil, and bring the water to a boil. Add the orzo pasta and cook for about 10-minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a mixing bowl.
  2. Add the chopped cucumbers, red onion cherry tomatoes, dill, basil, and 1 teaspoon salt and pepper to the mixing bowl. Whisk together the lemon juice, olive oil, and the salt and pepper and add to the mixing bowl. Toss together and refrigerate for 1-hour to allow the flavors to marinate together.
  3. When the pasta salad is cooled, toss the chickpeas with the sweet and smoked paprika, chili powder, salt, and pepper. Over medium-high heat, drizzle a pan with avocado oil and add the seasoned chickpeas. Stirring the chickpeas occasionally for about 5-10 minutes until golden in color. Remove from heat and add to the mixing bowl. Toss together, taste to add additional salt and pepper as necessary, and serve immediately.



  • Jake Petrosky

    Nice, light summer salad. Make it again!