Here’s a pasta salad with a touch of refinement, in part because the pasta is oh so fine! Orzo Veggie Salad uses tender orzo as the basis for a refreshing blend of garden-fresh vegetables with a touch of tang from the olives. All over is a vinaigrette that perfectly balances notes of sourness, sweetness, brightness, and saltiness to bring out the most from each bite! Juicy tomatoes, salty chickpeas, tempting red peppers… Orzo Veggie Salad has it all! Oh, and the speed! It’s the fastest salad around and one that brings summertime right to your table!

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For the vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar

For the salad:

  • 1 cup orzo, uncooked
  • 4 ounces fresh spinach, roughly chopped
  • 2 roasted red peppers, from jar, sliced
  • 1/3 cup kalamata olives, sliced
  • 6 ounces canned or jarred artichoke hearts, roughly chopped
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 pint grape tomatoes, halved


Step 1 –Add the olive oil, the red wine vinegar, the lemon juice, the Italian seasoning, the garlic powder, the salt, the Dijon mustard, and the sugar to a bowl or jar and whisk or shake together until thoroughly combined.

Step 2 –Prepare the orzo according to the package instructions.

Step 3 –Drain the orzo and rinse it with cool water. Allow the orzo to cool while you prepare the salad.

Step 4 –Place the spinach, the roasted red peppers, the olives, the artichoke hearts, the orzo, the chickpeas, and the cherry tomatoes in a large bowl.

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Step 5 –Add half of the vinaigrette to the bowl and toss until coated. Add the remaining dressing, if desired.

Step 6 –Serve!