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Orzo Pasta Salad

This light and fresh Orzo Pasta Salad is the perfect main or side dish that’s filled with crunchy fresh veggies and packed with filling orzo pasta.
Prep Time5 mins
Cook Time10 mins
Course: Salad, Side Dish


For the salad

  • 1 1/2 cups uncooked orzo pasta (or other small pasta such as macaroni) 
  • 1 can black beans (drained and rinsed)
  • 1 cup cherry tomatoes (halved)
  • 1/2 English cucumber (peeled and chopped)
  • 1 sweet bell pepper (deseeded and chopped)
  • 1/3 cup fresh herbs (I like parsley and/or basil)

For the dressing

  • 1/3 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • 1 tbsp lemon juice
  • 1 garlic clove (minced)
  • Zest from a whole lemon
  • Pinch of sea salt and ground black pepper to taste


  • Bring a large pot of salted water to a boil, stir in the orzo, and cook following the directions on the back of the box - roughly 8-10 minutes or until tender but still firm. Drain and transfer into a large mixing bowl.
  • In a small mason jar add in all of the dressing ingredients, screw on the lid and shake well to combine.
  • To the mixing bowl add in the veggies, beans and dressing and toss to mix.
  • Enjoy warm, or chill in the refrigerator for 1 hour. You can store leftover salad in an airtight container in the fridge for up to 3-5 days.