Orzo Salad With Herbs

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

This a quick and easy orzo salad that only requires a few ingredients with the addition of some fresh herbs. The mint and basil were grown fresh from the garden and the chickpeas were cooked from scratch, making this a really affordable meal or side dish. Share this with your family or bring it to your next potluck. Either way, it’s best when served at room temperature.


  • 4 cups water
  • 1 1/2 cups orzo
  • 1 cup garbanzo beans, rinsed (canned or pre-cooked from scratch)
  • 1 1/2 cups cherry tomatoes
  • 3/4 cup red onion, chopped
  • 1/4 cup fresh basil and mint leaves, chopped
  • 1/2-3/4 cups red wine vinaigrette
  • salt and pepper to taste


Step 1

Fill a large pot with 4 cups of water and bring to a boil. Stir in the orzo and cover until it is fully cooked but al dente, about 7 minutes. Be sure to stir while it's cooking so that it doesn't stick together.

Step 2

Drain the water from the orzo and transfer it to a large bowl. Toss, and set aside until the orzo has begun to cool.

Step 3

Toss in the chopped onion and herbs, cherry tomatoes, and garbanzo beans. Add red wine vinaigrette dressing little by little, and salt and pepper to taste.

Step 4

Serve at room temperature, or chill in the fridge beforehand. It is best to add your herbs at the time of serving so that they do not wilt.

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