Summer Orzo Salad

A clean and cool pasta salad with fresh veggies, herbs, and cheese. Easy prep and travels well! Shown here with individual portions perfect for the picnic basket. Sub anything in this recipe with your favorites!
Dish type


  • I lb orzo pasta, cooked and drained
  • 2 pints grape tomatoes, halved
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh basil, chopped
  • 3 oz tub crumbled feta
  • 5 oz tray fresh arugula
  • 15 oz can garbanzo beans, drained and rinsed
  • 4 large green onions, sliced
  • 10 oz package shredded carrots
  • 6-8 thinly sliced radish
  • Your favorite vinaigrette


  1. Wash all the fresh produce and chop the herbs, slice the radish, and halve the tomatoes. Drain and rinse the garbanzo beans and set aside.
  2. Bring water to a boil and cook the orzo pasta al dente, about 8 minutes. Drain pasta and set aside.
  3. In a large mixing bowl, assemble every ingredient, add the dressing, and mix thoroughly while the pasta is warm. Refrigerate immediately to cool, and then cover. Keeps well in the refrigerator for about a week if covered.