This Orzo Pasta Salad is packed with fresh and colorful veggies. Perfect Spring and Summer salad to serve at potlucks and backyard BBQ! Serve this salad with lemon vinaigrette and grilled chicken for a light and delicious dinner everyone will love.
Cook pasta according to instructions on the package, about 9 minutes. Drain and rinse in cold water. Set aside.
2 cups cooked orzo pasta
Chop tomatoes, cucumber, olives, onion and sun-dried tomatoes.
2 cups cherry tomatoes, 1 medium cucumber, 1 cup olives, ¼ cup chopped red onion, 3 tablespoons chopped sun-dried tomatoes
Combine pasta with all veggies.
1 cup chickpeas
Combine all dressing ingredients in a small jar. Shake well. Drizzle over the pasta salad.
¼ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon honey, ½ teaspoon salt, ¼ teaspoon black pepper
Serve right away or chill until ready to serve.
parsley
Notes
I like to add 1 teaspoon of the oil from sun-dried tomatoes to the dressing.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.