Orzo Pasta Salad

by Tracey

Orza Pasta Salad

This Orzo Pasta Salad is simple to make, light, and refreshing. Serve it as a light meal or as a side to any dish! Perfect for barbecues!

How was your 4th of July? Ours was quiet as Jake studied 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 protein type in healthy foods that may not be good for you! This immediately piqued my interest, and I 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 Orzo Pasta Salad 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 makes a great light 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! ♥

Orzo Pasta Salad

Orzo Pasta Salad

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

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Orzo Pasta Salad

Orzo Pasta Salad

  • Author: Tracey Gene
  • Prep Time: 10 minutes + 1 hour to refrigerate
  • Cook Time: 25 minutes
  • Total Time: 85 minutes
  • Yield: 4 1x
  • Diet: Vegan
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This Orzo Pasta Salad is simple to make for a light meal or served as a side to any dish!


  • 1 cup orzo pasta
  • 1 halved 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)
  • Generous pinch of salt and black pepper (plus more to taste)


  • 1, 15 oz can chickpeas (drained and rinsed)
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • generous pinch of salt and black pepper
  • 2 Tbsp avocado oil


  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • Generous pinch of salt and black pepper (plus more to taste)


  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, occasionally stirring, 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 a generous pinch of salt and black pepper to the mixing bowl. Toss together to combine.
  3. Wisk the lemon juice, olive oil, salt, and pepper in a mixing bowl, and then add to the pasta salad. Toss together to combine and refrigerate for 1-hour to allow the flavors to marinate together.

Make the Chickpeas:

  1. When the pasta salad is cooled, toss the chickpeas with the sweet and smoked paprika, chili powder, salt, and pepper.
  2. Over medium-high heat, add the avocado oil and then add the seasoned chickpeas. Stirring the chickpeas occasionally for about 5-10 minutes until golden in color. Remove from heat and add to the pasta salad. Toss together, taste, adjust seasoning as needed, and serve immediately.
  • Category: Sides
  • Cuisine: New American-Inspired

Keywords: easy pasta salad recipes, vegan pasta salad recipes, simple summer side recipes, orzo pasta recipes

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Jake Petrosky July 6, 2017 - 9:23 PM

Nice, light summer salad. Make it again!

Tracey March 22, 2018 - 5:03 PM

Thanks, Jake! I’m glad you liked it! Definitely making again! 🙂


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