Orzo #Pasta #Salad - 3

This orzo pasta salad with broccoli, bell pepper, red onion, and chickpeas is a huge summer time aspect dish. It’s tossed in a lemony mustard vinaigrette making it a recent and pale summer time aspect dish for grilled steak, chicken, or seafood. Make it forward to permit all of the flavors marry collectively and serve it chilly or at room temperature.
close-up photograph of orzo pasta salad

In this Post (Click to Jump Ahead!)

    Orzo Pasta Salad Ingredients
    More Summer Salad Recipes
    Orzo Pasta Salad

I first shared this orzo pasta salad again in May of 2016 and since then it’s been certainly one of my favourite summer time aspect dishes and a favourite amongst readers, too. But, as is the case with a few of the older recipes on this site, it was due for somewhat upgrade.

The recipe is the related besides for simply several tweaks that have advanced because the primary time I shared it so final week I made a batch and snapped some new photos. Memorial Day and the official jump of summer time is simply round the nook so the timing couldn’t were better.

Orzo Pasta Salad Ingredients

The unique concept for this salad got here from a recipe within the book, Lose Weight via Eating (which is my sort of diet, via the way). It was a Greek-style pasta salad with cucumber, tomatoes, olives and feta cheese and as quickly as I made it I couldn’t cease pondering about pasta salads, so quickly after I made the only I’m sharing here. This orzo pasta salad is completely special from the concept but serves a related purpose: it’s loaded with broccoli, bell pepper, and red onion and dressed in a primary mustard-lemon dressing that’s huge for summer time potlucks, BBQs, and special warm-weather get-togethers.

For the broccoli, I want to blanch the florets first earlier than including them to the salad. Blanching is basically a complicated method of claiming “boiling” for simply several minutes, on this case, NULL minutes, after which “shocking” it in ice water to cease the cooking process. Blanching the broccoli partially chefs it so it’s somewhat extra tender. It also intensifies it’s shade so in case you upload the broccoli to the salad it’s speckled with shiny inexperienced bits of broccoli. I want to blanch the broccoli first after which use the related water to boil the orzo.

The salad also has candy red bell pepper and red onion. Because the orzo pasta is small, I want to chop the veggies into small items so everything is of related size. Once the broccoli is blanched and cooled, I want to finely chop it earlier than including it to the salad.

Orzo is a sort of pasta that appears like rice. It’s small in form and I like utilizing it in salads like this one and in addition in soups like my Pesto Orzo Chicken Soup.

After you’ve blanched the broccoli, you’ll be able to use the related water to boil the pasta. Orzo usually takes about 10 minutes so whereas it boils you’ll be able to practice the dressing.

The basically factor I’ve adjusted because the primary time I made that’s the dressing. I’ve heard from some readers that they love the dressing simply due to the fact it was, but after simply several readers commented that they greater the quantity of mustard I discovered that I trendy with somewhat extra mustard, too. So for the dressing, you’ll need:

    1 tablespoon Dijon mustard
    1 tablespoon balsamic vinegar
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1/4 of cup olive oil

The dressing is a primary whisking operation. If you style it on it’s own it’s fairly tangy, but as quickly as its blended with all of the salad meals it mellows a bit. If you’ve made this salad earlier than and favor the less-mustardy model I’ve blanketed the unique quantities within the recipe card notes.
Chickpeas (Garbanzo Beans)

The final component are canned chickpeas which I drain and rinse earlier than tossing within the salad. They make the salad somewhat extra considerable and are delicious with the dressing and veggies.

I suggest making this salad a day in advance to offer the flavors a danger to completely grow and marry together. It’s a salad that’s huge for a buffet desk simply due to the fact it’s delicious chilly or at room temperature and is going with all your favourite summer time most important dishes like steak, burgers, and grilled chicken.

Happy almost-summer,
overhead photograph of orzo pasta salad in a serving dish
More Summer Salad Recipes

Steak Taco Salad | This quick and recent steak taco salad for NULL has smooth pan-seared sirloin, creamy diced avocado, black beans, pepper jack cheese and a tremendous primary 3-ingredient salsa verde dressing.

BLT Pasta Salad |
This BLT pasta salad is all of the time a favourite at summer time get-togethers or game-day parties. The pasta tossed in a fab and creamy dressing with lots of crispy bacon, recent tomatoes, and chopped spinach.

Tortellini Pasta Salad with Roasted Broccoli | This tortellini pasta salad with roasted bacon broccoli, recent cherry tomatoes, and a lemon dressing is a delicious most important dish or aspect dish for summer.

Fruit Salad with Citrus-Mint Dressing | This primary fruit salad is made with recent berries and a zingy citrus-mint dressing. It’s a recent no-cook aspect dish that is going with all of the summer time dishes regardless of even if it’s breakfast, lunch or dinner.
photo of orzo pasta salad
Orzo Pasta Salad


This orzo pasta salad is pale and summery and a huge aspect dish for BBQs and potlucks simply due to the fact it’s delicious served chilly or at room temperature. It’s is filled with recent broccoli, red bell pepper, red onion, and chickpeas and is dressed with a lemony Dijon vinaigrette. I suggest making the salad at the very least simply several hours in advance so the flavors can develop.


For the Dressing
    1 teaspoon Dijon mustard (see note)
    1 tablespoon balsamic vinegar
    Juice of 1/2 lemon
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 cup olive oil

For the Salad

    3 cups broccoli florets
    1 cup orzo
    1 red bell pepper, finely diced
    1 cup finely chopped red onion
    1 tablespoon chopped parsley
    1 (16-ounce can) chickpeas, tired and rinsed
    Juice of 1/2 a lemon


    Make the Dressing: In a small bowl, combine the mustard, vinegar, lemon juice, salt, and pepper. Add the olive oil and whisk till combined. Place ice cubes and water in a medium-sized bowl.
    Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and boil them for 2 minutes. Using a big slotted spoon, scoop them out of the water and submerge them within the bowl with the ice and water to cease them cooking. Drain them and set them aside.
    Boil the Orzo: In the related pot which you simply used to boil the broccoli, boil the orzo. There’s no have got to switch the water, simply be certain to convey it again to a rolling boil earlier than including the pasta. I want to season the water with a tablespoon of salt, but that’s optional. Cook the orzo according to package deal deal directions. While the orzo is boiling, chop the cooled broccoli florets into small pieces.
    Assemble the Salad:  Drain the orzo and move it to a big bowl. Add the broccoli, bell pepper, red onion, chopped parsley, chickpeas, and lemon juice. Pour the dressing over the best and toss till properly combined. Serve the salad chilled or at room temperature.


    I first shared this recipe in 2016 and I even have since up to date the quantity of mustard. If you trendy the unique version, scale back the quantity of mustard to one teaspoon. This up to date model has 1 tablespoon which offers the salad somewhat extra tanginess.


    Serving Size: 1/6 of recipeCalories: 283Sugar: 6.6gFat: 11.2gCarbohydrates: 38.6gFiber: 7gProtein: 9.4g

with ayi