Summer Orzo Salad Recipe

I am in full swing enjoying summer and the warmer weather. Long days and sunny skies are perfect for hanging with friends and family. The weather is ideally suited for picnics, barbecues, and pool parties! This past month has been filled with multiple parties and gatherings at our home. Entertaining is something I loooove to do. What I love even more about entertaining is being able to prepare foods ahead of time and have them ready to serve when guests arrive. This Summer Orzo Salad is perfect for so many summer gatherings because it is a light dish and filled with colorful veggies – making it oh-so delicious!

So delicious that I have already made it multiple times this summer! And I am sure that I will be making it even more because just writing this right now is making my mouth water and making me wish that I could dish myself up a nice little bowl of this Summer Orzo Salad. Oh, I need to make it again! Soon!

Summer Orzo Salad Recipe

Ingredients

• 4 cups chicken broth (or vegetable broth if you want a vegetarian version)
• 1 pound orzo
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
• 1 1/2 cups chopped broccoli florets
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil leaves
• 1/2 cup Red Wine Vinaigrette, Your favorite recipe or even a good bottled version will work well.
• Salt and freshly ground black pepper

Directions

1. Pour the broth into a heavy large saucepan and bring to a boil over high heat.
2. Stir in the orzo. Cook stirring frequently, about 7 minutes.
3. Drain the orzo through a strainer. 
4. Transfer the orzo to a large wide bowl and broccoli florets to the hot pasta (This will cook the broccoli just a bit to help make it tender) 
5. Allow pasta and broccoli to cool as you slice the tomatoes and chop the basil.
6. When the orzo has cooled toss the pasta with the beans, tomatoes, onion, basil, and vinaigrette to coat.
7. Season with salt and pepper to taste.
8. Cover and chill in refrigerator until serving time. Can also be served at room temperature. 

This has become one of my favorite summer salads! Although – you really could serve it anytime. I typically use my homemade vinaigrette which is a mix of red wine vinegar, lemon juice, honey, salt, pepper, and extra virgin olive oil. But any good vinaigrette will work.

If you are looking for some easy summer appetizers here are a few of my favorites: Easy Summer Appetizers.

And here is your printable version of this delicious recipe!

Summer Orzo Salad Recipe

June 25, 2016

by Stacey

Category Quick Recipes Salads Side dishes Vegetarian

Ingredients

• 4 cups chicken broth (or vegetable broth if you want a vegetarian version)
• 1 pound orzo
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
• 1 1/2 cups chopped broccoli florets
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil leaves
• 1/2 cup Red Wine Vinaigrette, Your favorite recipe or even a good bottled version will work well.
• Salt and freshly ground black pepper

Instructions

1. Pour the broth into a heavy large saucepan and bring to a boil over high heat.
2. Stir in the orzo. Cook stirring frequently, about 7 minutes.
3. Drain the orzo through a strainer.
4. Transfer the orzo to a large wide bowl and broccoli florets to the hot pasta (This will cook the broccoli just a bit to help make it tender)
5. Allow pasta and broccoli to cool as you slice the tomatoes and chop the basil.
6. When the orzo has cooled toss the pasta with the beans, tomatoes, onion, basil, and vinaigrette to coat.
7. Season with salt and pepper to taste.
8. Chill in refrigerator until serving time. Can also be served at room temperature.

Tags

fast side dish,

Pasta Salad,

summer salad,

vegetables. easy recipe

© 2024 Positively Stacey

https://positivelystacey.com/2016/06/summer-orzo-salad-recipe/

I hope your summer is off to a great start! What are some of your favorite summer recipes? I’d love to hear.