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Summer Orzo Pasta Salad with Cucumber, Tomato & Onion

Summer Orzo Pasta Salad with Cucumber, Tomato & Onion

Need a pasta salad that actually feels like summer instead of a sad mayo-drenched afterthought? This Summer Orzo Pasta Salad with Cucumber, Tomato & Onion brings fresh produce, hearty chickpeas, and a bright lemon vinaigrette together for a dish that genuinely earns a spot at every summer gathering
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: cucumber and tomato salad, cucumber tomato onion salad, DINNER, Side Dish
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe comes together in two parts: the loaded orzo salad base and the bright lemon vinaigrette that pulls everything together.
  • For the Orzo Salad
  • 12 ounces orzo pasta
  • 2 heaping cups arugula or baby spinach
  • 1 English cucumber chopped
  • 1 pint grape tomatoes halved
  • 15 ounces chickpeas rinsed and drained
  • 1/2 small red onion diced
  • 1/2 cup dairy-free feta crumbled
  • 1/2 cup chopped fresh basil
  • For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice about 1 large lemon
  • 1 tablespoon golden balsamic vinegar or champagne vinegar
  • 1 teaspoon maple syrup
  • 1 clove garlic minced
  • Kosher salt and black pepper to taste
  • A quick note: this version swaps regular feta for dairy-free feta and honey for maple syrup since neither of those originals is vegan. Both swaps taste practically identical in the final dish.

Equipment

  • This recipe doesn't ask for much beyond the basics. Here's what to have ready:
  • Large pot (a Dutch oven works great for boiling the orzo)
  • Strainer (for draining and rinsing the cooked pasta)
  • Large mixing bowl (for combining the salad)
  • Small bowl or jar (for whisking or shaking the dressing)
  • Sharp knife and cutting board (for chopping the vegetables and herbs)
  • Nothing here requires a special trip to the store. A big pot and a bowl handle nearly the entire process.

Method
 

  1. Step 1- Cook the Orzo
  2. In a large pot, bring salted water to a boil and cook the orzo until al dente, following the package instructions. This usually takes about 8 to 10 minutes, depending on the brand.
  3. Step 2- Make the Dressing
  4. While the pasta cooks, whisk together the olive oil, lemon juice, balsamic vinegar, maple syrup, garlic, salt, and pepper in a small bowl or jar. Set it aside so the flavors have time to meld while everything else comes together.
  5. Step 3- Cool the Orzo
  6. Drain the orzo in a strainer and rinse well with cold water to stop the cooking process. Pour the cooled orzo into a large mixing bowl.
  7. Step 4- Combine Everything
  8. Add the arugula, cucumber, tomatoes, chickpeas, onion, dairy-free feta, and basil to the bowl with the orzo. Gently stir everything together so the greens don't get too crushed.
  9. Step 5- Dress and Serve
  10. Drizzle the dressing over the salad and stir again until everything is evenly coated. Season with additional salt and pepper if needed, then serve immediately or refrigerate until you're ready to eat.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 8 total servings from this recipe:
  • Calories- 355 kcal
  • Carbohydrates- 53g
  • Protein- 13g
  • Fat- 11g
  • Saturated Fat- 3g
  • Sodium- 116mg
  • Potassium- 465mg
  • Fiber- 6g
  • Sugar- 8g
  • Vitamin A- 677 IU
  • Vitamin C- 12mg
  • Calcium- 97mg
  • Iron- 2mg