Lemon Orzo Pasta Salad

Bring this easy Lemon Orzo Pasta Salad to your next picnic or potluck! It’s a light and zesty side dish that tosses cooked orzo, veggies, chickpeas, and fresh herbs in a 4-ingredient lemon dressing.

Prep Time20

Cook Time10

Total Time30

Course: Salad, Side Dish

Cuisine: Mediterranean

Servings: servings

Calories: 185kcal

Author: Nora Taylor

Ingredients

1 1/2 cups dry orzo pasta
15- ounce can chickpeas drained and rinsed
1 english cucumber diced
1/2 small red onion thinly sliced
2 cups loosely packed baby spinach chopped
1 pint cherry tomatoes halved
1/2 cup fresh basil or mint leaves chopped finely
optional: 1/2 cup vegan feta or 1 medium avocado diced

Lemon Dressing

1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt or more to taste
few shakes freshly ground black pepper

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook the orzo pasta according to package directions, or until al dente. Drain the orzo and rinse with cold water for a few minutes until the pasta is chilled. Transfer to a large bowl.
To the bowl with the orzo, add the chickpeas, cucumber, red onion, baby spinach, cherry tomatoes, and fresh basil or mint. If using, add vegan feta or avocado.
In a small jar with a lid, add all dressing ingredients and shake to combine. Or whisk in a small bowl.
Pour dressing over the salad and toss to combine. Taste; add additional salt, pepper, or lemon juice, as desired. Serve immediately, or store in the refrigerator for up to 4 days.

Nutrition