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orzo pasta salad topped with chickpeas and tomatoes

Orzo Pasta Salad

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Orzo Pasta Salad is so easy to make and works as a vegan main course or side dish. Perfect for meal prep and great for potlucks and picnics!



For the Salad

  • 1 (15 ounce) can chickpeas, drained, rinsed, and dried 
  • 1 tablespoon olive oil
  • 16 ounces dried orzo
  • 2 cups arugula, roughly chopped
  • 1 cup cherry tomatoes, halved 
  • 1/4 cup basil, julienned 

For the Vinaigrette 

  • 2 tablespoons dijon mustard 
  • ½ lemon, juiced (~3 tablespoons)
  • 1 teaspoon salt, or to taste 
  • 1 teaspoon dried Italian seasoning 
  • 1 garlic clove, grated 
  • ⅓ cup olive oil 


  1. Preheat the oven to 425F.*
  2. In a small mixing bowl, combine the chickpeas and 1 tablespoon of olive oil. 
  3. Place the chickpeas on a baking sheet and cook until golden brown– about 20 minutes, stirring halfway through.
  4. Remove from the oven and allow to cool completely.
  5. Cook the orzo according to the package directions. Drain and set aside to cool. 
  6. Make the vinaigrette by whisking together all of the ingredients.
  7. In a large bowl, combine the arugula, orzo, chickpeas, tomatoes, and basil. 
  8. Top with lemon vinaigrette and gently mix together. Serve warm. Store any leftovers in an airtight container in the fridge for up to three days. 


*You can also make the chickpeas in the air fryer following THESE directions.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: salad
  • Method: stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 490
  • Sugar: 3.3 g
  • Sodium: 733.2 mg
  • Fat: 17.6 g
  • Carbohydrates: 69.5 g
  • Protein: 14.1 g
  • Cholesterol: 0 mg

Keywords: Orzo Salad, orzo salad recipe, lemon orzo salad