Orzo Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 374.1
  • Total Fat: 16.7 g
  • Cholesterol: 1.3 mg
  • Sodium: 968.1 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 13.0 g

View full nutritional breakdown of Orzo Salad calories by ingredient
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Number of Servings: 8


    Chicken Broth, 4 cup (can use low sodium to control salt)
    Orzo Pasta, 1.5 cup
    Chickpeas (garbanzo beans), 2 cup
    Red Ripe Tomatoes, 1.5 cup cherry/grape tomatoes, cut in half
    Onions, raw, 3/4 cup, chopped
    Fresh Basil, 1/2 cup,chopped
    Fresh Mint 1/4 cup, chopped
    Salt and pepper to taste
    3/4 cup Red Wine Vinaigrette, recipe below
    Honey, 2 tsp
    Olive Oil, Extra Virgin, 1/2 cup
    Red wine vinegar 1/4 cup
    Fresh lemon juice, 2 Tbls
    Salt, 1 tsp
    Pepper, 1/2 tsp


Pour the broth in a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans (drained and rinsed in cold water), tomatoes, onion, basil, mint and enough vinaigrette to coat. Season the salad to taste with salt and pepper, and serve at room temperature. If not serving right away, reserve vinaigrette until ready to serve, then mix in. This is a good salad to take to a picnic since there is no mayonnaise.

Makes approx. 8 1-cup servings.

To make vinaigrette:
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user BIGDOGMOM3.

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