What is it about orzo anyway? Is it rice? Is it pasta? (Trick question. I know it’s pasta.) But it acts like rice, quickly absorbing up liquid and even has the look and feel of rice. But, it has the bite and taste of pasta (if cooked correctly). All that is to say, if you’re sick of rice dishes and want something that’s quick-cooking and delicious, you’ll want to give this easy orzo salad a try.
In addition to the orzo, I pack this dish full of flavors and textures with halved cherry tomatoes, chickpeas, cucumbers, basil, and spinach, and then top it all off with a homemade Italian dressing that’s yummy on just about everything. (Don’t worry, you can use store-bought dressing too.)
This pasta salad is an easy dish to whip up in a pinch and has seen its fair share of potlucks and picnics, all courtesy of yours truly. My only regret is that I only make enough for the event and rarely have any leftovers to take home.
Ingredients
▢12 ounces dry orzo
▢½ cup cherry tomatoes – halved
▢⅔ cup chickpeas – drained and rinsed
▢1 medium cucumber – peeled and chopped
▢1 tablespoon freshly chopped basil
▢¼ red onion – chopped
▢½ cup packed baby spinach – optional
▢1 cup Italian salad dressing – (store-bought or see below for my recipe)
Italian Dressing
▢½ cup olive oil
▢4 tablespoons red wine vinegar
▢2 tablespoons water
▢3 teaspoons honey
▢1 tablespoon fresh-squeezed lemon juice
▢3 tablespoons grated parmesan cheese
▢¾ teaspoon salt
▢½ teaspoon garlic powder
▢½ teaspoon cracked black pepper – or 1/4 teaspoon ground pepper
▢3 teaspoons Italian blend dried herb seasoning
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Instructions
Place orzo in a pot, cover with water. Stir in 1/2 teaspoon salt, and bring to a boil. Cook 8-9 minutes until tender, drain, and rinse with cold water.
In a large bowl combine orzo, tomatoes, chickpeas, cucumbers, basil, onions, and spinach (if using) and toss.
Toss with the dressing to serve immediately, OR cover tightly and chill until ready to serve, then toss with dressing just before serving.